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 INGREDIENTS:

Quinoa, cooked – same portion as rice in your plan

Veggies – our favourites include mesclun, baby rocket, zucchini, asparagus, tomato and green capsicum

10g seeds – pumpkin and sunflower work great! – as per half the fat portion from your plan

15g feta – as per half the fat portion from your plan

 

 METHOD:

Cooking Your Quinoa: using twice as much water as quinoa, bring water to a boil over high heat. Once the water boils, immediately reduce heat to medium-low. Cover the pot and simmer until the quinoa absorbs all of the water and is tender. This should take about 15-20 minutes. If the quinoa still looks wet, continue to cook, checking every 5-minutes.

Place cooked quinoa and green veggies into a salad bowl and toss using a pair of tongs OR salad spoons. Lightly toast seeds in a fry pan using a small amount of spray oil, then toss into salad mix. Lastly, crumble feta on top of your salad and serve. 

Tip: pair with JCN skewer kebabs for a complete and delicious summer meal that is sure to be a hit at your next BBQ!

Serves 1

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