Quinoa, Feta & Mint Salad

  • Recipe difficulty: Easy
  • 0 of 5
  • Preparation time: 
  • Cooking time: 
  • Serves: Up to 6 people
  • Course: Main dishes

This recipe was prepared using Braun’s MultiQuick Hand blender with the 2-cup chopper attachment.


  • 1 cup dry quinoa
  • ¼ cup red onion
  • 2 tbsp fresh cilantro
  • 2 tbsp fresh parsley
  • 2 tbsp fresh mint
  • ¼ cup raisins
  • ½ cup pomegranate seeds
  • ½ cup pine nuts, lightly toasted
  • Juice of 2 lemons (about 6 tablespoons)
  • 2 tbsp olive oil
  • 3 oz. feta cheese, crumbled
  • ½ tsp salt, or to taste
  • Pepper, to taste

  1. Cook the quinoa following package instructions – it should be tender but with a little bite and translucent with a ring out the outside. Drain well and spread over a tray or wide, shallow bowl to cool quickly and steam dry.
  2. Chop onion using the Braun MultiQuick 7 2-cup chopper attachment by pulsing the hand blender to achieve a fine chop. Remove to a large bowl, wipe out the bowl, and add cilantro, parsley, and mint.  On high speed, chop herbs until finely chopped.
  3. Add herbs to onions in bowl along with raisins, pomegranate seeds and pine nuts. Add the cooled quinoa and stir to combine.
  4. Stir in lemon juice, olive oil and feta. Season with salt and pepper. Serve immediately or refrigerate until ready to eat. It’s also delicious the next day. 

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