Preparation time is 15minutes
Cook time is 15minutes
Total time is 30minutes
Serve is for 4 people
Difficulty level: 3 out of 4
11 Ingredients
Number of servings
4
- 80grams feta, crumbled
- 1 Lebanese cucumber, diced
- 1/2 small red onion, thinly sliced
- 1/4 cup continental parsley, chopped
- 50grams baby spinach leaves
- 50grams rocket leaves
- 2 cup water
- 2tablespoons olive oil
- 1 cup tricolour quinoa
- 1tablespoons lemon juice
- 200grams solanato tomatoes, quartered
Nutrition per serving
1380kJ / 330Cal
1380 Kilojoules or 330 Calories
16% of daily energy intake*
Protein
10.7grams
Fat
15.4grams
Carbs
35.8grams
Sugars
3.6grams
Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.
Method
Step 1 of 2
Rinse quinoa under cold running water. Place into a saucepan with 2 cups water and bring to the boil. Reduce heat until simmering. Partly cover and simmer for 15 minutes or until tender. Remove from heat, cover and set aside for 10 minutes.
Step 2 of 2
Combine quinoa with tomato, cucumber, onion, parsley, spinach and rocket. Combine oil and lemon juice. Drizzle dressing over. Top with feta. Serve.
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