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Mediterranean-inspired herby grain salad
- Jessica Marigliano-Barry
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Serves 4
Easy
Prep: 5 mins
Cook: 15 mins
0 reviews
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A vibrant, crunchy salad packed with protein-rich quinoa, roasted almonds, fresh herbs and a quick oregano and lemon dressing
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Try our Mediterranean-inspired herby grain salad, then try our beetroot, orange and feta salad, warm lentil, avocado and feta salad and smashed chickpea and feta salad. Now try more feta recipes.
You can use regular cucumbers if you prefer but we’d suggest removing the seeds to stop the salad going soggy. You can blitz the seeds with ice, mint, lemon juice and water for a refreshing drink that ensures no waste.
Mediterranean-inspired herby grain salad recipe
Ingredients
Nutrition
-
60g dried white, black and red quinoa
-
1 red pepper
-
150g baby cucumber
-
5 spring onions
-
300g mixed cherry tomatoes
-
100g roasted almonds
-
15g mint
-
15g parsley
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400g tin of beluga lentils
drained
-
75g kalamata olives
pitted
-
100g feta
DRESSING
-
3 tbsp extra virgin olive oil
-
1 garlic clove
grated
-
½ lemon
juiced
-
½ tsp dried oregano
Nutrition: per serving
- kcal465
- fat33g
- saturates7g
- carbs19g
- sugars7g
- fibre11g
- protein18g
- salt1.4g
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Method
-
step 1
Bring 300ml of water to the boil in a medium pan, then add the quinoa with a pinch of seasoning. Stir, then cover, reduce the heat and simmer for 10-12 mins until most of the water has been absorbed. Strain through a sieve then leave on top of the pan and cover with a tea towel to steam for a couple of minutes. Fluff with a fork and leave to cool.
-
step 2
Dice the pepper, slice the cucumber into ½cm coins, thinly slice the spring onions, halve the tomatoes and roughly chop the almonds, mint and parsley.
-
step 3
Put these in a large bowl, then stir in the lentils and olives. Crumble over the feta and stir in the quinoa.
-
step 4
In a small jar, combine the dressing ingredients with seasoning and shake to combine.
-
step 5
Divide the salad between four lunch boxes, keeping the dressing separate until ready to serve. Add 2 tsp of dressing per portion when ready to eat. The salad will keep in the fridge for up to four days.
More ways with quinoa
Authors
Jessica Marigliano-Barry
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