• ¾ cup (175 ml) quinoa
  • 3 tbsp (45 ml) raspberry vinegar
  • 2 tbsp (30 ml) olive oil 
  • 1 shallot, finely chopped
  • 1 pinch salt 
  • 1 pinch pepper
  • ½ cup (125 ml) crumbled feta cheese
  • ¼ cup (60 ml) dried apricots, diced
  • 2 tbsp (30 ml) dried cherries, chopped
  • 2 tbsp (30 ml) chopped fresh flat-leaf parsley


In small saucepan, bring 1-1/2 cups water to boil; stir in quinoa. Reduce heat, cover and simmer until there is no liquid remaining, 10 to 12 minutes. Stir; let stand, covered, for 5 minutes. 

In bowl, combine vinegar, oil, shallot, salt and pepper. Stir in quinoa, feta cheese, apricots, cherries and parsley.


Add chopped apple, bell peppers, avocado, or any other fruit and vegetable of your choice to make a more colorful salad. Nuts such as almonds or walnuts would also be a good addition.

Fruity Quinoa and Feta Salad