Quinoa and Fresh Greens Salad
Many people assume that quinoa is a specialty ingredient, but it’s so common these days it’s just like rice or bread! It can be slightly pricey, but you don’t need to use much. This salad is very simple: quinoa, lettuce, spinach, and green bell peppers, with a wee bit of feta to make it special.
Serves: 4
Container: you will need 4 airtight containers or lunchboxes
Time: approximately 25 minutes
Nutritional info per serving:
- Calories: 450
- Fat: 9 grams
- Protein: 17 grams
- Carbs: 65 grams
Ingredients:
- 1 cup dry quinoa
- 1 ½ cups (12floz) salt-reduced chicken broth/stock
- 3 cups shredded lettuce (use any, I use iceberg)
- 2 cups baby spinach leaves
- 2 green bell peppers, core and seeds removed, sliced
- 3 oz. feta cheese, cut into small chunks
- Salt and pepper, to taste
Method:
- Thoroughly rinse the quinoa in a sieve to remove the bitter outer layer.
- Bring the chicken broth to the boil in a small pot and add the quinoa, stir to combine then turn the heat down to a simmer, cover, and cook for 12-15 minutes or until the liquid has disappeared and the quinoa is soft.
- Divide the cooked quinoa between your 4 containers, then divide the lettuce, spinach, bell peppers and feta between the containers and place on top of the quinoa.
- Sprinkle with salt and pepper and a drizzle of olive oil to finish.
- Cover and place into the fridge until needed!
