How to Make Feta-Lentil-Quinoa
Salad?
Serve: 6
Ingredients:
-
300g / 12oz quinoa
-
1 1/2 teaspoons olive oil
-
1 1/2 shallots, chopped
-
3 tablespoons tarragon, chopped
-
400g / 14oz canned Puy lentils, drained and rinsed
-
150g / 6oz feta, crumbled
-
3/4 cucumber, diced
-
9 spring onions, sliced
-
1 1/2 tablespoons white wine vinegar
-
1 1/2 oranges, juice and zest
Preparation:
-
Boil a large pan of water. Place
the quinoa in the water and cook for 20 minutes. Make sure the
quinoa is tender. Then, drain away the water and let cool.
-
While waiting, put the oil in a
small pan and heat. Add in the shallots and cook for
approximately 5 minutes.
-
Until the shallots are softened,
add in the tarragon and stir well. Remove the mixture from the
heat.
-
Transfer the shallots and tarragon
into the quinoa. Add in the lentils, feta, cucumber, spring
onions, vinegar, orange juice and zest.
-
Toss until well mixed and the
salads are coated with the vinegar and orange juice.
-
Place the salad in the
refrigerator for 2 hours.
-
Remove from the refrigerator and
serve immediately.
Per serving:
-
281 kcalories, protein 14g,
carbohydrate 37g, fat 8g, saturated fat 2g, fiber 2g, sugar 5g,
salt 1.4g
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