This quinoa lentil and feta salad has a boost of protein due to the inclusion of the quinoa which is a protein-rich seed making it a great base for many salads. You can vary this dish depending on what you have in the fridge and add peppers, or tomatoes and it will keep well for a few days if stored in the fridge.
INGREDIENTS (SERVES 2)
120g Quinoa
1 tsp Olive oil
½ Onion, finely chopped
2 tbsp Tarragon, roughly chopped
14oz / 400g Can Puy or green lentils rinsed & drained
¼ Cucumber, lightly peeled and diced
100g Feta cheese, crumbled
6 Spring onions, thinly sliced
Zest and juice of 1 orange
1 tbsp Red or white wine vinegar
METHOD
Cook the quinoa in a large pan of boiling water for 8—10 mins – be careful not to overcook.
Meanwhile, heat the oil in a small pan, then cook the onion for a few mins until softened.
Add the tarragon, stir well, then remove from the heat.
Stir the softened onion and tarragon into the cooled quinoa along with the lentils, cucumber, feta, spring onions, orange zest and juice and vinegar.
Toss well together and chill until ready to serve.
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