This beautiful salad makes a great vegetarian lunch or a perfect side salad to share.
You can add your own additional ingredients and lose any that you don't like, but ensure to keep nutritious quinoa as a filling, base ingredient. Quinoa is a nutty-tasting grain that works well with the sharp, tangy feta and toasted pine nuts. Pomegranate seeds are another tasty addition to this salad, which should be in season from December to March.
If you're on structured eating plan, you can even add your favourite meat or protein source to this dish to boost the protein content to meet your macronutrient goals.
Serves 2
Ingredients:
- 150g cooked quinoa
- 25g toasted pine nuts
- 30g crumbled feta
- 20g sliced, pitted olives
- 1 radish
- 8 cherry tomatoes
- 100g mixed salad leaves
Method:
- Simply add all of the ingredients into a mixing bowl and toss well to combine.
- Serve bare or dress with a combination of 2tbsp of olive oil, 1 tbsp of balsamic vinegar and a half tsp of wholegrain mustard.
Macros:
Serves two, per serving:
Calories: 208 Carbs: 16.5g Fat: 11.8g Protein: 9g
