- Vegetarian
- Gluten-free
- High-protein
Ingredients
Serves: 4
- 100g uncooked quinoa
- 2 large handfuls rocket
- 2 large handfuls spinach
- 1 cucumber, diced
- 150g cherry tomatoes, quartered
- 200g feta cheese
- 2 large handfuls fresh parsley, roughly chopped
- 1 x 400g tin chickpeas, rinsed and drained
- 3 tbsp olive oil
- 1 tbsp white wine vinegar
- 1 garlic clove, finely diced or minced
- 1 lemon, juiced
Method
Step 1
Rinse the quinoa and add to a saucepan with 300ml water.
Step 2
Bring the water to a boil over high heat, then reduce to a simmer and cover with a lid.
Step 3
Cook for 12mins, or until the water is absorbed and the quinoa is tender. Then fluff with a fork and set aside to cool.
Step 4
Mix together the cooled quinoa, rocket, spinach, cucumber, tomatoes, parsley, and chickpeas in a large bowl.
Step 5
Whisk together the olive oil, white wine vinegar, garlic, and lemon juice in a small bowl.
Step 6
Pour the dressing into the salad and crumble in the feta.
Step 7
Season to taste with salt and pepper and mix well.
