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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

INGREDIENTS
SALAD
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


METHOD

  1. 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.

  2. Add quinoa to a large salad bowl, and then add the rest of the salad ingredients. 

  3. Cover salad and leave in the fridge for up to 4 days! 

  4. 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…

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