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Quinoa, lentil & feta salad
Serves 4
Easy
Prep:
Cook:
Quinoa, a protein-rich seed, makes a great substitute for rice or couscous
Skip to ingredients
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- 200g quinoa
- 1 tsp olive oil
- 1 shallotor ½ onion, finely chopped
- 2 tbsp tarragonroughly chopped
- 14 400g can Puy or green lentilsrinsed and drained
- ¼ cucumberlightly peeled and diced
- 100g feta cheesecrumbled
- 6 spring onionsthinly sliced
- zest and juice 1 orange
- 1 tbsp red or white wine vinegar
Nutrition: per serving
- kcal286
- fat9g
- saturates3g
- carbs39g
- sugars6g
- fibre2g
- protein16g
- salt1.48glow
Method
step 1
Cook the quinoa in a large pan of boiling water for 10-15 mins until tender, drain well, then set aside to cool.
step 2
Meanwhile, heat the oil in a small pan, then cook the shallot or onion for a few mins until softened. Add the tarragon, stir well, then remove from the heat.
step 3
Stir the softened shallot 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.
