Quinoa Salad with Cucumber, Feta, and Mint

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≈ $4.70 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 under cold water, then cover with double the volume of water and bring to a boil; simmer over low heat for 12–15 minutes until tender and the water has evaporated. Let it steep covered for 5 minutes, then cool completely.

2. Cube the cucumber², tomato³, and feta⁴ into 1 cm pieces; finely chop the mint and parsley⁶.

3. In a large bowl, combine the cooled quinoa¹, cucumber², tomato³, feta⁴, mint, and parsley⁶.

4. Squeeze lemon⁷ juice, mix with olive oil and salt; pour over the salad and gently toss.

5. Let the salad sit for 5–10 minutes, adjusting salt if needed; serve chilled or at room temperature.

In short

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