serves
4
prep
15 minutes
cook
10 minutes
difficulty
Easy
serves
4
people
preparation
15
minutes
cooking
10
minutes
difficulty
Easy
level
Stream free On Demand
Greece Is The Word
episode • The Cook Up with Adam Liaw • cooking • 25m
G
episode • The Cook Up with Adam Liaw • cooking • 25m
G
Ingredients
- 1 cup white quinoa, rinsed well
- 1 cup baby rocket leaves, roughly chopped
- 1 bunch flat-leaf parsley, leaves picked and finely chopped
- ½ cup fresh round mint leaves, finely chopped
- ¼ cup craisins
- ¼ cup toasted pine nuts
- ½ red capsicum, finely chopped
- 10 cherry tomatoes, quartered
- 1 Lebanese cucumber, finely chopped
- 1 - 2 tbsp baby capers
- 2 tbsp lemon juice
- Extra virgin olive oil, to taste
- 100 g marinated feta cheese
- ½ avocado, diced
- Salt and black pepper
Instructions
- Place the quinoa and 2½ cups water in a small saucepan over medium heat, then bring to a simmer. Cook for 10 minutes, or until tender. Drain well and allow to cool.
- Place the cooled quinoa into a large salad bowl with the remaining ingredients. Toss well to combine, season to taste with salt and pepper, then serve.
Photography by Jiwon Kim.
Want more from The Cook Up? Stream all the seasons here and for free at
Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Stream free On Demand
Greece Is The Word
