Quinoa, Lentil & Feta Salad

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

Difficulty and servings

EASY
Serves 4

Preparation and cooking times

Prep 15 mins
Cook 15 mins
Vegetarian, Low-fat, Super healthy

Ingredients

200g quinoa 
1 tsp olive oil
1  shallotor ½ onion, finely chopped 
2 tbsp tarragon , roughly chopped 
14 oz 400g can Puy or green lentils rinsed and drained 
¼ cucumber , lightly peeled and diced 
100g feta cheese, crumbled 
6 spring onions, thinly sliced 
zest and juice 1 orange
1 tbsp red or white wine vinegar

Method

1. Cook the quinoa in a large pan of boiling water for 10-15 mins until tender, drain well, then set aside to cool.
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.
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.

TIP

For extra flavour, try adding a stock cube to the water when cooking quinoa.

PER SERVING

286 calories, protein 16g, carbohydrate 39g, fat 9 g, saturated fat 3g, fibre 2g, sugar 6g, salt 1.48 g