Quinoa, Feta and Mint Salad
March 25, 2019 at 10:46 AM
This is a great recipe for making on a Sunday as you can make enough for 3-4 lunches and store in the fridge.
Keep it vegetarian, or add any protein of your choice for extra fats or flavour! Great combinations are Salmon & Avocado or Chicken & Hummus. For extra healthy fats add in more nuts/seeds, avocado, or a drizzle of flaxseed oil for omega-3's.
- 2 cups chopped kale (or 3 large leaves)
- 1/4 large cucumber diced
- 1/4 cup chopped mint
- 1/4 cup dried cranberries
- 3/4 cup Quinoa (raw)
- 1 1/2 cups water
- 1/2 a block of Feta diced (Goats or Cows)
- 4 tbs pumpkin seeds
- 2 tbsp olive oil
- 1 tbsp apple cider vinegar
- 1 tbsp liquid honey
- 1 tsp dijon mustard
Start by rinsing your quinoa then add to a saucepan with 1 1/2 cups of water over medium heat and bring to the boil.
Reduce to a simmer and cook until tender or the water is absorbed making sure to stir every so often to keep the quinoa from sticking to the bottom (this should take around 10–15mins).
Once cooked, pour into a sieve and rinse under cold water.
Next, add quinoa to a large salad bowl, and add the rest of your salad ingredients.
Serve, or cover and leave in the fridge (up to 4 days).
When serving, combine the dressing ingredients, stir well, then toss through the salad.