Fresh, zesty, and packed with texture — perfect for lunchboxes, picnics, or as a summer side.
Prep time: 15 minutes
Serves: 4–6
Keeps: 3–5 days in a sealed container in the fridge
Ingredients
1 full-size cucumber, finely diced
1 pack ready-cooked quinoa (we love Merchant Gourmet Red & Black Quinoa)
1 block feta cheese, crumbled
1 small jar chickpeas (e.g. Belazu 370g), drained — or 1 large tin if using tinned
1 small handful pistachios, roughly chopped
1 whole bunch fresh mint finely chopped. Use Garden mint is ideal.
4 pickled onions, finely chopped
Approx. 50g sunflower seeds, or a generous shake
Chia seeds, for sprinkling
For the dressing
4 tbsp groundnut oil (or flaxseed oil/light olive oil)
1 tbsp apple cider vinegar
1 heaped tbsp yellow mustard (we love French’s for extra zing)
Sea salt, to taste
Freshly ground black pepper, to taste
Method
In a large mixing bowl, combine the cucumber, quinoa, crumbled feta, chickpeas, pistachios, mint, pickled onions, sunflower seeds, and a generous sprinkle of chia seeds.
In a separate small bowl or jar, whisk together the oil, cider vinegar, mustard, salt, and black pepper until the dressing emulsifies.
Pour just enough dressing over the salad to lightly coat everything — you may not need it all. (Any leftover dressing will keep in the fridge for up to 3 days.)
Give everything a good toss to combine, and serve chilled or at room temperature.
Tips:
Keeps beautifully in the fridge for 3–5 days - perfect for meal prep.
This may seem like a lot if it is just for 1 or 2 people, but you can still make the full amount and box it up for lunches.
This is a Gluten free Recipe, but Quinoa can often be produced and harvested alongside Wheat, Barley and Rye so look for Gluten free labelling especially if you are a Celiac.
Even more delicious served on Burleigh ware of course!
Shop the Pink Asiatic Pheasants Pasta Bowl pictured>>
