Cook quinoa in pot of boiling water for about 15 minutes, until tender with a slight bite. Drain, rinse under cold water then drain well.
Prep carrot, courgette, avocado, lettuce and mint. Prep almonds and feta.
Combine olive oil and lemon juice in a lunch container (or small bowl).
Add carrot, courgette and avocado to lunch container and season with salt and pepper. Top with quinoa, lettuce, mint, almonds and feta. Mix together with dressing before eating. Alternatively, toss veggies and quinoa with dressing and sprinkle over mint, almonds and feta.
Energy 1875 kJ | 448 kCal | Carbohydrates 30.3 g | Protein 15.9 g | Fat 26.7 g