Quinoa, Cucumber and Feta Salad

1. 1 Quinoapack 500 g ≈ $5.00 60 g
2. 2 Cucumbers≈ $3.67 per kg 100 g
3. 3 Tomatoes≈ $4.67 per kg 100 g
4. 4 Feta or brined cheesepack 200 g ≈ $3.00 40 g
5. 5 Fresh mintpack 30 g ≈ $2.20 5 g
6. 6 Parsleypack 50 g ≈ $1.50 5 g
7. 7 Lemon≈ $4.65 per kg 15 g
8. 8 Olive oil 10 ml
9. 9 Salt 1 g

Grey rows are pantry staples: salt, oil, spices. They are not counted in the serving price.

Method

1. Rinse the quinoa¹ in cold water, then cook it in 2 parts water over medium heat until boiling; reduce heat and simmer 12–15 minutes until tender, then remove from heat and steep, covered for 5 minutes; cool.

2. Prepare ingredients: cut cucumber² into 1 cm cubes, cut tomato³ into 1 cm cubes, cut feta⁴ into 1 cm cubes, finely chop the mint.

3. Combine ingredients: in a large bowl, combine cooled quinoa¹, cucumber², tomato³, feta⁴ and mint; gently mix.

4. Dress: squeeze lemon⁷ juice into the dressing, add oil, salt to taste; mix until evenly distributed.

5. Check the taste and texture:, adjust salt and lemon⁷ juice if needed; let it rest for 5–10 minutes.

6. To serve: transfer to a serving dish and, if desired, garnish with extra mint; serve chilled or at room temperature.

In short

• Marked healthy: the planner picks it more often for the goals “lose weight” and “eat well”.