Quinoa tabbouleh with strawberries, melon and feta


  • 200 g quinoa
  • 125 g strawberries
  • 125 g melon flesh
  • 125 g zucchini
  • 200g feta
  • 50 g toasted almonds
  • 5 sprigs of mint
  • 5 sprigs of parsley
  • 8 tablespoons olive oil
  • 4 tablespoons sherry vinegar


  1. Rinse the quinoa and cook for 12 minutes in boiling water.

  2. Rinse the strawberries, hull them and cut them into large cubes. Cut the melon flesh and the zucchini into cubes. Drain the feta and cut it into cubes as well. Strip the parsley and mint leaves and chop them finely. Roughly crush the almonds.

  3. Make a vinaigrette with olive oil and sherry vinegar.

  4. Mix all the ingredients, drizzle with sauce and serve quickly.

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