Quinoa Summer Veggie Salad


Serves 3

75g quinoa

1 cup frozen peas

200g green beans, trimmed & halved

2 handfuls baby spinach

250g cherry tomatoes, halved

1x 400g can chickpeas, drained & rinsed

Juice of 1 lemon

1/4 cup chopped parsley

30g feta cheese, crumbled

  1. Prep & cook quinoa, peas & beans Bring a pot of salted water to the boil. Cook quinoa in pot of boiling water for 13 minutes. Add peas and beans to pot and cook a further 2–3 minutes, until bright green and just tender. Drain, rinse under cold water and drain again well.
  2. Prep & assemble salad In a bowl, add spinach, tomatoes, chickpeas, lemon juice, parsley, 1/2 tsp salt and 2 tsp extra-virgin olive oil. Add quinoa, peas and beans to bowl with salad and toss to combine. Season to taste. Top with feta.
  3. Serve as is, or topped with cooked chicken or falafel.

Nutritional Info (per serve, salsa only)
Energy (kJ): 1370
Energy (Cal): 327
Carbohydrate (g): 40.7
Protein (g): 15.9
Fat (g): 9.2
Saturated Fat (g): 2.5
Sugars (g): 7.2

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