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Quinoa, lentil & feta salad

Quinoa, lentil & feta salad

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  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • Serves 4

Quinoa, a protein-rich seed, makes a great substitute for rice or couscous

  • Healthy
  • Vegetarian
Nutrition: per serving
HighlightNutrientUnit
kcal286
fat9g
saturates3g
carbs39g
sugars6g
fibre2g
protein16g
low insalt1.48g
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Ingredients

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.

RECIPE TIPS
TIP

For extra flavour, try adding a stock cube to the water when cooking quinoa. Kallo has an excellent range of Very Low Salt cubes.

Recipe from Good Food magazine, July 2009

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A star rating of 3.9 out of 5.45 ratings
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