Jamie Oliver

Jamie Oliver Quinoa Salad

Jamie Oliver Quinoa Salad

This easy Jamie Oliver quinoa salad is a fresh and nutritious dish, perfect for a light lunch or as a side. With vibrant tomatoes, creamy feta, and fragrant mint, it’s full of Mediterranean flavors. You can easily swap ingredients to suit your taste, making it a flexible and delicious choice!

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Ingredients Needed

  • 250g (1 ¼ cups) quinoa
  • 1 big bunch of fresh mint
  • 2 lemons
  • Extra virgin olive oil
  • 1 red onion
  • 250g (2 cups) ripe tomatoes
  • 1 cucumber
  • 200g (7 oz) Kalamata olives (stone in)
  • 200g (7 oz) feta cheese
  • ½ teaspoon dried oregano
  • Red wine vinegar

How To Make Quinoa Salad

  1. Cook the quinoa: Place the quinoa in a pan with 450ml (1 ¾ cups) boiling water and a few sprigs of mint. Simmer on low heat for 10 minutes.
  2. Soak the quinoa: Turn off the heat and let the quinoa absorb any remaining water. Transfer it to a bowl, discard the mint, and allow it to cool.
  3. Flavor the quinoa: Once cooled, add the zest and juice of 1 lemon, a drizzle of olive oil, and a pinch of salt and black pepper.
  4. Prepare the salad: Peel and finely slice the onion, chop the tomatoes, and quarter, deseed, and finely chop the cucumber.
  5. Prepare the olives: Crush the olives to remove the stones, then roughly chop and add to the bowl with the onion, tomatoes, cucumber, feta, and oregano.
  6. Dress the salad: Add the zest and juice of the remaining lemon, a splash of red wine vinegar, a drizzle of olive oil, and season to taste.
  7. Add mint: Finely slice the remaining mint leaves and fold them through the salad, saving any baby leaves for later.
  8. Assemble: Scrunch a large piece of greaseproof paper, flatten it, and lightly oil one side. Line a 1.5-litre (6-cup) glass bowl with it.
  9. Layer the salad: Spoon one-third of the quinoa into the bowl, top with half the Greek salad mixture, add another third of quinoa, the remaining Greek salad, and finish with the last of the quinoa. Press each layer down with a spoon.
  10. Set the salad: Cover with another piece of greaseproof paper, place a small plate on top, and weigh it down. Refrigerate for about 2 hours to set.
  11. Serve: When ready, carefully turn the salad out onto a board or plate, remove the paper, drizzle with olive oil, and sprinkle with the reserved mint leaves. Serve with toasted pitta bread, if desired.
Jamie Oliver Quinoa Salad
Jamie Oliver Quinoa Salad

Recipe Tips

  • Cook quinoa properly: Make sure to simmer the quinoa on low heat for 10 minutes, and let it sit covered to absorb the remaining water. This prevents it from being too soggy or undercooked.
  • Cool the quinoa: Allow the quinoa to cool before adding the lemon and oil. This helps the flavors soak in better.
  • Use ripe tomatoes: Choose juicy, ripe tomatoes for a burst of flavor in your salad. It makes a big difference!
  • Crush the olives gently: When crushing olives, use the heel of your hand to easily remove the stones without damaging the fruit.
  • Press the salad layers: When assembling the salad, press each layer down with a spoon. This helps the flavors meld together and gives the salad a compact, well-formed shape.

How To Store Leftovers?

Let the leftover quinoa salad cool to room temperature. Once cooled, store it in an airtight container in the fridge for up to 3 days.

Nutrition Facts

Serving Size: 1 serving (approximately 150g)

  • Calories: 315
  • Total Fat: 17.2g
  • Saturated Fat: 6g
  • Total Carbohydrate: 29g
  • Dietary Fiber: 4.4g
  • Sugars: 7.3g
  • Protein: 12.6g

Try More Jamie Oliver Recipes:

Jamie Oliver Quinoa Salad
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Print Recipe

Jamie Oliver Quinoa Salad

Author: Imen Dridi Cooking Method:Stovetop Cuisine:British Courses:Salads Recipe Keys: Q Quinoa Salad
Difficulty:BeginnerPrep time: 15 minutesCook time: 10 minutesRest time:2 hours Total time:2 hours 25 minutesServings:6 servingsCalories:315 kcal Best Season:Suitable throughout the year

Description

This easy Jamie Oliver quinoa salad is a fresh and nutritious dish, perfect for a light lunch or as a side. With vibrant tomatoes, creamy feta, and fragrant mint, it’s full of Mediterranean flavors. You can easily swap ingredients to suit your taste, making it a flexible and delicious choice!

Ingredients

Instructions

  1. Cook the quinoa: Place the quinoa in a pan with 450ml (1 ¾ cups) boiling water and a few sprigs of mint. Simmer on low heat for 10 minutes.
  2. Soak the quinoa: Turn off the heat and let the quinoa absorb any remaining water. Transfer it to a bowl, discard the mint, and allow it to cool.
  3. Flavor the quinoa: Once cooled, add the zest and juice of 1 lemon, a drizzle of olive oil, and a pinch of salt and black pepper.
  4. Prepare the salad: Peel and finely slice the onion, chop the tomatoes, and quarter, deseed, and finely chop the cucumber.
  5. Prepare the olives: Crush the olives to remove the stones, then roughly chop and add to the bowl with the onion, tomatoes, cucumber, feta, and oregano.
  6. Dress the salad: Add the zest and juice of the remaining lemon, a splash of red wine vinegar, a drizzle of olive oil, and season to taste.
  7. Add mint: Finely slice the remaining mint leaves and fold them through the salad, saving any baby leaves for later.
  8. Assemble: Scrunch a large piece of greaseproof paper, flatten it, and lightly oil one side. Line a 1.5-litre (6-cup) glass bowl with it.
  9. Layer the salad: Spoon one-third of the quinoa into the bowl, top with half the Greek salad mixture, add another third of quinoa, the remaining Greek salad, and finish with the last of the quinoa. Press each layer down with a spoon.
  10. Set the salad: Cover with another piece of greaseproof paper, place a small plate on top, and weigh it down. Refrigerate for about 2 hours to set.
  11. Serve: When ready, carefully turn the salad out onto a board or plate, remove the paper, drizzle with olive oil, and sprinkle with the reserved mint leaves. Serve with toasted pitta bread, if desired.

Notes

  • Cook quinoa properly: Make sure to simmer the quinoa on low heat for 10 minutes, and let it sit covered to absorb the remaining water. This prevents it from being too soggy or undercooked.
  • Cool the quinoa: Allow the quinoa to cool before adding the lemon and oil. This helps the flavors soak in better.
  • Use ripe tomatoes: Choose juicy, ripe tomatoes for a burst of flavor in your salad. It makes a big difference!
  • Crush the olives gently: When crushing olives, use the heel of your hand to easily remove the stones without damaging the fruit.
  • Press the salad layers: When assembling the salad, press each layer down with a spoon. This helps the flavors meld together and gives the salad a compact, well-formed shape.
Keywords:Jamie Oliver Quinoa Salad