| Created by | Spinneys |
| Prep time | 10 minutes |
| Cook time | 45 minutes |
| Serves | 4 |
| Cuisine | Arabic |
| Diet | Vegetarian |
| Preparation | Easy |
| Calories | 273 |
| Fat | 13g |
| Saturates | 3g |
| Protein | 10g |
| Carbs | 34g |
| Sugars | 1g |
| Given the cook-at-home nature of Spinneys and natural variations in ingredients, nutritional information is approximated. See details | |
Ingredients
Equipment
Cooking Instructions
Download PDFPlace the quinoa, water and ½ tsp salt in a small pot and bring to a boil.
Lower the heat and cook, covered for 15 minutes.
Turn the heat down to the lowest setting and cook for 15 minutes.
Remove from the heat and leave covered, for 5-10 minutes. If any liquid remains at the bottom of the pan, or if the quinoa is still a bit crunchy, return the pot to a low heat and cook, covered, for another 5 minutes, until all the water has been absorbed.
Fluff the quinoa using a fork.
Zest and juice the lemons.
Finely chop the parsley.
Finely slice the celery stalks and spring onion.
Toast the walnuts.
Crumble the feta.
Scoop the quinoa into a serving dish and stir through the parsley, celery, spring onion and top with the yoghurt, olive oil, feta, walnuts and celery leaves.
Season with the remaining salt and freshly ground pepper and serve.
