US
Herby feta quinoa bowl
Prep and cooking time: 30mins
Complex carb portions, per serving: 1.25
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
Rinse the quinoa and add to a saucepan with 300ml water.
Bring the water to a boil over high heat, then reduce to a simmer and cover with a lid.
Cook for 12mins, or until the water is absorbed and the quinoa is tender. Then fluff with a fork and set aside to cool.
Mix together the cooled quinoa, rocket, spinach, cucumber, tomatoes, parsley, and chickpeas in a large bowl.
Whisk together the olive oil, white wine vinegar, garlic, and lemon juice in a small bowl.
Pour the dressing into the salad and crumble in the feta.
Season to taste with salt and pepper and mix well.