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Le Chaudron recipe
Salade de quinoa aux herbes
Herby quinoa salad with feta and cranberries
⏱ 20 minServes 4Easy185 kcal
A recipe from Le Chaudron — the cooking of France’s regions.
01 — Ingredients4 servings
300 g (11 oz)uncooked quinoa
600 ml (2½ cups)waterfor cooking
1cucumber
300 g (11 oz)cherry tomatoes
1red onion
200 g (7 oz)feta
100 g (3½ oz)dried cranberries
100 g (3½ oz)sliced almonds
1large bunch of flat-leaf parsley
1large bunch of fresh cilantro
1large bunch of fresh mint
5 tbspextra-virgin olive oil
3 tbsplemon juice
2 clovesgarlic
1 tspground cumin
1 tspfleur de sel (flaky sea salt)
1 tspfreshly ground pepper
- 300 g (11 oz) uncooked quinoa
- 600 ml (2½ cups) water for cooking
- 1 cucumber
- 300 g (11 oz) cherry tomatoes
- 1 red onion
- 200 g (7 oz) feta
- 100 g (3½ oz) dried cranberries
- 100 g (3½ oz) sliced almonds
- 1 large bunch of flat-leaf parsley
- 1 large bunch of fresh cilantro
- 1 large bunch of fresh mint
- 5 tbsp extra-virgin olive oil
- 3 tbsp lemon juice
- 2 cloves garlic
- 1 tsp ground cumin
- 1 tsp fleur de sel (flaky sea salt)
- 1 tsp freshly ground pepper
Quantities scaled for — some (egg, lemon, garlic…) are rounded to what’s practical.
Serves 4. In the app, quantities adjust to the number of guests on their own — and the ingredients go straight to your shopping list.
03 — Method
- Rinse the 300 g (11 oz) of quinoa well in a fine strainer under cold water for 1 minute to remove its natural bitter coating — ABSOLUTELY essential.
- Put the quinoa in the large saucepan with 600 ml (2½ cups) of salted water and bring to a boil. Cover and cook over low heat for 12 minutes until the water is absorbed. Let stand off the heat, covered, for 5 minutes.
- Fluff the quinoa with a fork, tip it into the large bowl and let it cool completely.
- Toast the 100 g (3½ oz) of sliced almonds in a dry skillet for 3 minutes, stirring constantly, until golden.
- Peel the cucumber in stripes, seed it and cut into 1 cm (⅜ in) dice. Halve the 300 g (11 oz) of cherry tomatoes. Finely dice the red onion.
- Cut the feta into even 1 cm (⅜ in) cubes. Pick and finely chop the parsley, cilantro and mint, keeping a few leaves to garnish.
- Make the dressing in the small bowl: whisk the extra-virgin olive oil, fresh lemon juice, the 2 finely chopped garlic cloves, ground cumin, salt and pepper until glossy.
- In the large bowl, combine the quinoa, cucumber, cherry tomatoes, red onion, feta, cranberries, almonds and herbs. Pour over the dressing and toss gently. Chill for 30 minutes.
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