Quinoa Lentil & Feta Salad

Quinoa, a protein-rich seed, makes a great substitute for rice or couscous

• Cooking Time Prep 15 mins
  Cook 15 mins
• Skill Level Easy
• Servings Serves 4

Nutrition per serving

• Kcalories

  286

• Protein

  16g

• Carbs

  39g

• Fat

  9g

• Saturates

  3g

• Fibre

  2g

• Sugar

  6g

• Salt

  1.48g

Ingredients

• 200g quinoa
• 1 tsp olive oil
• 1 shallot or ½ onion, finely chopped
• 2 tbsp tarragon, roughly chopped
• 14oz 400g can Puy or green lentils rinsed and drained
• ¼ cucumber, lightly peeled and diced
• 100g feta cheese, crumbled
• 6 spring onions, thinly sliced
• zest and juice 1 orange
• 1 tbsp red or white wine vinegar

Directions

1. Cook the quinoa in a large pan of boiling water for 10-15 mins until tender, drain well, then set aside to cool.
2. Meanwhile, heat the oil in a small pan, then cook the shallot or onion for a few mins until softened. Add the tarragon, stir well, then remove from the heat.
3. Stir the softened shallot and tarragon into the cooled quinoa along with the lentils, cucumber, feta, spring onions, orange zest and juice and vinegar. Toss well together and chill until ready to serve.

Categories: All Christmas, Grains & Pulses, Healthy, Vegetarian