Quinoa Pepper Salad with Feta
- 70 grams canned corn
Swiss ingredient in season
This ingredient is currently available from seasonal local productionWhere can I buy it locally? - 100 grams feta
Foreign ingredient
This ingredient is currently available from foreign productionWhere can I buy it locally?Foodwaste tip
Mould on a chese does not always mean that the (whole) cheese needs to be thrown away. The Swiss association foodwaste.ch explains in this helpful video which types of mould there are and in which cases mouldy cheese is edible.
Watch the cheese video (DE) - 1 hard-boiled egg
Swiss ingredient in season
This ingredient is currently available from seasonal local productionWhere can I buy it locally?Foodsave tip
Eggs can easily be kept 1 week beyond the "Best by" date if they are stored in the fridge (a constant temperature is important). Use the egg test in the video below to find out whether an egg is still good for consumption.
Watch the Egg TestEgg colour
The colour of an egg is determined by the chicken's genetic background. The colour of a hen's earlobes (not the colour of the feathers) give an indication of the colour of the hen's eggs. Both white and brown eggs have identical taste and nutritional values.
- 2 peppers
Swiss ingredient in season
This ingredient is currently available from seasonal local productionWhere can I buy it locally? - 200 grams quinoa
Swiss ingredient in season
This ingredient is currently available from seasonal local productionWhere can I buy it locally? - 1 teaspoon salt
Swiss ingredient in season
This ingredient is currently available from seasonal local productionWhere can I buy it locally? - 3 tablespoons sunflower oil
Swiss ingredient in season
This ingredient is currently available from seasonal local productionWhere can I buy it locally? - 20 grams walnut halves
Swiss ingredient in season
This ingredient is currently available from seasonal local productionWhere can I buy it locally?
Click on an ingredient to learn more about it. A red Swiss flag indicates that the locally-produced ingredient is currently in season. Learn more about our display of local ingredients
Rinse 200 grams quinoa in a sieve under running water and place it in a medium-sized saucepan |
Add 1 teaspoon salt and 400 millilitres water to the saucepan and bring to the boil over high heat |
Cook the quinoa for about 10 minutes over medium heat |
Chop 20 grams walnut halves into fine pieces |
Remove the saucepan from the heat, crumble the quinoa with a fork and let it cool down for about 10 minutes |
Wash 2 peppers, cut into cubes of around 0.5 cm and add to a large bowl |
Peel 1 hard-boiled egg, Cut into cubes of around 0.5 cm and Add to the bowl |
Add 70 grams canned corn and the quinoa into the bowl and mix until the salad is well combined |
Drizzle the quinoa salad with 3 tablespoons sunflower oil, crumble 100 grams feta on top and garnish with the chopped walnuts |