Quinoa & Watermelon Summer Salad with Mint, Feta & Pumpkin Seeds
My current love for Watermelon doesn’t stop at smoothies - it’s such a versatile and nutritious ingredient that deserves a place on our savoury plates too! Watermelon is packed with electrolytes and antioxidants that boost our overall well-being, so whilst they’re abundant and juicy in our shops right now, treat yourself to a portion every day. This salad makes a wonderful lunch on its own or as a side at a summer BBQ. Simply omit the feta if you’re vegan.
Servings: 4
Time: 30 minutes
Ingredients
200g tri-coloured quinoa
600ml vegetable stock (good quality eg Kallo)
500g watermelon, skin removed and cut into bitesize triangles
1 shallot, peeled and finely chopped
1 cup mint leaves, finely chopped
100g toasted pumpkin seeds
Dressing:
3 tbsp extra virgin olive oil
2 tsp apple cider vinegar
1 lime, juice
½ tsp maple syrup
salt and pepper to taste
Toppings:
100g feta, crumbled into large chunks
toasted coconut flakes (optional)
Method
Rinse the quinoa then place in a saucepan with the vegetable stock. Bring to the boil and simmer with the lid on for 15-20 mins till all the liquid has disappeared. Remove from the heat and set aside to cool without stirring it.
In a large mixing bowl add the watermelon, shallot, mint leaves and combine well.
In a small bowl whisk the dressing ingredients and drizzle this over the watermelon mix and stir well until everything is fully coated.
Add the cooled quinoa and toasted pumpkin seeds to the mix and combine.
Finally crumble in the feta, keeping fairly big chunks for maximum impact!
Serve in a salad bowl with extra mint leaves on top and any additional toppings of your choice! I added toasted coconut flakes here for an extra crunch.