Cooking with City: Feta, beetroot and quinoa salad

Whilst football is suspended, we want to stay connected with our fans and help you stay active and healthy during the COVID-19 outbreak.

Food is particularly important to that, so, first team nutritionist Tom Parry has worked with Manchester City's Official Partner Gatorade to share a series of healthy recipes for you to make at home.

In this episode, Tom provides a step by step guide for making a feta, beetroot and quinoa salad, a super simple and healthy, no fat meal.

Perfect for two as a main meal, it can be stretched out to four servings as a side salad with a big fillet of fish or a couple of chicken thighs.

Ingredients (serves 2)

  • 1 x 220g pouch of ready cooked quinoa
  • 2 ready cooked beetroot, grated
  • 100g of reduced fat feta, cut into 1cm cubes
  • 2 tbsp fresh mint leaves, finely chopped
  • 2 tbsp chives, finely chopped
  • 2 handfuls of mixed leaves, chopped
  • 5 walnuts finely chopped
  • Salt and pepper


  • Juice of half an orange
  • 1 tbsp of balsamic vinegar
  • 1 tbsp extra virgin olive oil
  • Salt and pepper


  1. Put the ingredients of the dressing into a washed-out jam jar and give a good shake.
  2. Prepare all the salad ingredients and put into a large bowl and combine, holding back the walnuts.
  3. Microwave the quinoa as per packet instructions. Pour all over the salad ingredients and mix so the leaves start to wilt. Season with a pinch of salt and pepper.
  4. Pour over the dressing and stir through. Portion up and top with the walnuts.

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