This is a good recipe for making on a Sunday as you can make enough for 3-4 lunches, and just store it in the fridge for the week ahead! You can keep it vegetarian as it is, or bump it up with the addition of any protein-rich food of choice. For extra healthy fats - feel free to add in more nuts/seeds, avocado, or a drizzle of flaxseed oil for omega-3's.
This recipe was kindly supplied by our nutritionist Kimberley Bell. For more from Kim, head to her website here.
QUINOA, FETA AND MINT SALAD WITH EASY HONEY MUSTARD DRESSING
2 cups chopped kale (or 3 large leaves)
1/4 large cucumber, diced
1/4 cup chopped mint
1/4 cup dried cranberries
3/4 cup quinoa (raw)
1/2 a block of Feta, diced (goat or cow)
4 Tbsp pumpkin seeds
HONEY MUSTARD DRESSING
2 Tbsp olive oil
1 tbs apple cider vinegar
1 Tbsp liquid honey
1 Tbsp dijon mustard
To cook the quinoa, add to a saucepan with 1 1/2 cups of water, bring to boil and cook for 10-15 mins. Make sure you keep stirring so that it doesn't stick to the bottom.
Once cooked, pour into a sieve and rinse under cold water.
Add quinoa to a large salad bowl, and then add the rest of the salad ingredients.
Cover salad and leave in the fridge for up to 4 days!
Combine the dressing ingredients, stir well, then pour over the salad and toss through.
NOTE: This is a vegetarian salad but you could also add any protein of choice and extra fats for flavour. E.g. Salmon and avocado, chicken and hummus…