Quinoa has in recent years been heralded as a super food, and not without reason. Although it is eaten as a grain, it is technically a seed and as such is incredibly rich in protein. It also has a very high fibre content and a low GI; is loaded with antioxidants and is rich in many minerals and vitamins, including iron. In short, it is perfect for vegetarians and diabetics and as this recipe contains almost 4 of your 5 a day, it makes life easy. It is also incredibly simple to prepare (especially if you buy a pre-cooked variety of quinoa) and can be made well in advance so is perfect for a frenetic mid week meal. Oh yes, as each portion comes in at just 445 calories you can further boost the protein content by adding a marinated chicken breast or veggie bean burger, and enjoy this incredibly tasty meal without a shred of guilt.
- 500 grammes cooked quinoa I used Merchant Gourmet's red and white ready to eat
- 140 grammes feta cheese or a reduced fat equivalent
- 140 grammes olives
- 400 grammes cherry tomatoes halved or quartered depending on size
- 320 grammes Cucumber halved, deseeded and cut into 1/2cm slices
- 320 grammes red pepper deseeded and chopped into 1cm dice
- 80 grammes red onion halved and thinly sliced
- large handful fresh mint finely chopped
- 2 lemons juiced
- 4 tsp olive oil
- Prepare all the salad vegetables and place in a large serving dish. It is worth deseeding the cucumber if you are preparing this in advance so that the salad doesn't become soggy with the watery seeds.
- Add the quinoa and mint and combine well with clean hands to break down any clumps without squishing the salad.
- Add lemon juice and oil and stir through gently, before crumbling the feta over the top.