Feta & pepper quinoa balls with lemon & dill aïoli
A new way to eat healthy, protein-packed quinoa in this zesty salad with feta and a light mayonnaise dressing
Difficulty and servings
Serves 4
Preparation and cooking times
Ready in 30 mins
- Heat the oven to 220C/ fan 200C/ gas 7. Cook the quinoa following pack instructions then drain well.
- Heat a little oil in a pan and add the pepper and pine nuts. Cook until the pepper has softened and the nuts are lightly golden.
- In a bowl, mix the quinoa with the zest, 1 handful of dill, the mint, the pepper and nuts, the feta and egg. Season.
- Line a baking sheet with baking parchment. Using your hands, carefully shape into balls the size of a walnut (you'll make about 30). Put on the baking sheet and bake for 15 minutes or until the tops are golden and they have firmed up.
- To make the dressing, whisk the lemon juice with the mayonnaise and the other handful of dill and then season. Toss half the dressing with the cucumber.
- To serve, divide the salad and cucumber between 4 plates. Add the quinoa balls (be gentle as they are quite delicate) and drizzle over the remaining lemon and dill aïoli.
PER SERVING
302 kcalories, protein 12.2g, carbohydrate 21.4g, fat 18.4 g, saturated fat 5.1g, fibre 2.0g, salt 1.4 g
Recipe from olive magazine, May 2012.
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Ingredients
- 120g quinoa
- olive oil
- 1 small red pepper , finely chopped
- 2 tbsp pine nuts
- 1 lemon , zested and juiced
- 2 handfuls dill , chopped
- 1 handful mint , chopped
- 100g feta cheese , crumbled
- 1 egg
- 4 tbsp light mayonnaise
- 1 cucumber , halved, seeds scooped out and then sliced
- 4 large handfuls salad leaves
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Difficulty and servings
Serves 4
Preparation and cooking times
Ready in 30 mins
Ingredients
- 120g quinoa
- olive oil
- 1 small red pepper , finely chopped
- 2 tbsp pine nuts
- 1 lemon , zested and juiced
- 2 handfuls dill , chopped
- 1 handful mint , chopped
- 100g feta cheese , crumbled
- 1 egg
- 4 tbsp light mayonnaise
- 1 cucumber , halved, seeds scooped out and then sliced
- 4 large handfuls salad leaves
PER SERVING
302 kcalories, protein 12.2g, carbohydrate 21.4g, fat 18.4 g, saturated fat 5.1g, fibre 2.0g, salt 1.4 g
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24 May 2012
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06 June 2012
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24 June 2012
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