Quinoa, Corn and Celery Salad with Parsley and Feta

Serves 6-8

  • 2 cups cooked quinoa and rice blend (see packet instructions)
  • 3 stalks celery, sliced
  • 2 cobs fresh corn
  • 1/2 cup Italian parsley
  • 1/4 cup chives, chopped
  • 1/4 cup slithered almond, toasted  (optional)
  • 50g feta cheese

For the Dressing:

  • 3 tablespoons fruity olive oil 
  • Juice of 1 lemon
  • 1 teaspoon of dijion mustard  
  • 1 tablespoon italian white vinegar 


1. Rinse the quinoa/rice with cold water and place in a saucepan of salted water. Bring to the boil and simmer uncovered for 25 minutes. Add corn cobs to water for last 5 minutes. Strain all and allow to cool. Or see Helpful Hint for a quick steam pouch suggestion.

2. Wash and slice the celery and finely chop parlsey and chives. Add to a large mixing bowl with quinoa/rice mixture and corn kernnels.

3. Lightly toast the almonds in a small frying pan until golden.  

3. For the dressing combine oil, dijion, lemon juice and white vinegar in a small bowl and whisk. Pour dressing over salad and scatter almonds and crumble feta.

4. Toss everything well to combine and serve.

Quinoa & Rice Salad with Celery, Corn, Parsley & Feta

Quinoa is considered a super food because it is rich in amino acids. It also offers an abundance in protein that is easily digestible. Quinoa is full of fibre, calcium and iron making it a healthy staple for pregnant women. It is available in red or white varieties at all major supermarkets in the healthy food isle or consult your health care store.     

Purchase Fiona Inglis' cookbook for more exciting ways to encourage both children and parents to explore their taste buds through growing and preparing healthy, seasonal recipes. It's sure to entice even the fussiest of eaters!