Red Quinoa Salad with Fresh Herbs and Feta

Red Quinoa Salad with Fresh Herbs and Feta


  • 1 cup of SF Organic red quinoa
  • 1/3 cup of olive oil
  • 2 tbsp. BIOGENIC Apple Cider Vinegar
  • 2 tsp finely chopped shallots
  • 1/4 teaspoon sea salt
  • 1/2 tsp black pepper
  • 2 cups of diced tomatoes
  • 1/2 cup of diced cucumber
  • 3 tbsp. of fresh mint
  • 1 tbsp. chopped fresh oregano
  • 1 cup of prepared SF Chick peas (you will need to prepare the SF chick peas overnight)
  • 1/2 cup of feta cheese of your choice
  • lime wedges to serve


  • Organic, naturally gluten and wheat free, no sodium, low fat
  • Very good source of fibre and protein
  • A nutritious supergrain, delicious, light and slightly nutty in texture
  • Readily cooking in 15-20 minutes
  • No additives or preservatives
  • Very light and easy to digest, low GI
  • Uses: Can be tossed into salads, added to a stir fry or casserole, frittatas or vegetarian patties. A very versatile supergrain!

What’s the difference?

…between red and white quinoa? From a cultivation perspective, there is no difference. They are grown and cultivated the same. All types of quinoa are highly nutritious and offer a nutty earthy flavour. Some research, although not conclusive, suggests that red quinoa may need just a few (eg 2-3 minutes) longer cooking times. As outlined above, cooking time is based on preference.

We all simply have a choice of quinoa and selection can be based on colour preference, specifically what is appealing in a recipe. Red quinoa makes a beautiful bed for salads; it contrasts nicely with green salad vegetables. (see recipe below)

…between puffed quinoa and quinoa flakes? Puffed quinoa is achieved through heating. the result is a very light puffed grain that doesn’t require any cooking. It’s perfect for a light snack on its own or add to yoghurt and sliced fruit; can be tossed in salads and used in baking (eg muffins). Quinoa flakes, again, exactly the same in terms of nutrition however the flakes require much less cooking time than the grains adding an element of convenience.


  1. Cook organic red quinoa; allow to cool
  2. Combine oil, apple cider vinegar, shallots, salt and pepper – whisk – this will be a dressing
  3. Combine tomato, cucumber, fresh mint and oregano, prepared chickpeas and dressing to the quinoa – toss gently. Sprinkle with feta and serve with lime wedges – enjoy.


Quinoa (pronounced keen-wah) is an ancient and very nutritious, naturally gluten free grain. It contains more protein than any other grain with a good balance of all essential amino acids (the building blocks of protein). Classified as a superfood, quinoa is delicious with a texture that is similar to barley with its chewiness, however it is light and fluffy.

Cooking instructions: The ratio is 1 cup of uncooked quinoa to 2 cups of water. Rinse the quinoa, bring quinoa and water to a boil in a medium saucepan. Reduce heat to low, cover and simmer until tender and most of the liquid has been absorbed – cooking time is approx.15-20 minutes depending on personal taste. Check the texture before the end of the suggested cooking time and if it is to your liking, drain it. Fluff with a fork.  Enjoy!

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