Quinoa salad

Cooking time of 25 minutes – Serves 2

Nutritional Information

• 529 Kcal
• 21g Fat
• 6g Saturates
• 56g Carbohydrates
• 12g Fibre
• 24g Protein
• 0.7g Salt

Allergens & Dietary Requirements

Allergens

• Milk

Dietary Requirements

• Halal
• Kosher
• Gluten free
• Vegetarian
• Vegan
• Pescatarian

Ingredients

• 150g Quinoa
• 50g Frozen green peas
• 50g Tenderstem broccoli
• 50g Feta cheese
• 300g Cucumber
• 100g Pomegranate seeds
• 40g Sunflower seeds
• Parsley to garnish
• ⓥ This recipe can be made vegan by replacing the feta cheese with a plant-based alternative

Method

1. Cook the quinoa following packet instructions, then drain well and set aside
2. Steam the broccoli for 5–7 minutes 
3. Put the green peas in a bowl of water and microwave for a minute (or boil in a pan till tender), then drain
4. Chop the cucumber and crumble feta cheese 
5. Combine all the ingredients together and toss
6. Sprinkle the sunflower seeds over the top and add salad dressing to taste e.g. balsamic vinegar, and top with parsley garnish