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Quinoa & Toasted Seeds

A protein-packed salad with quinoa and toasted sunflower and pumpkin seeds for extra crunch and omega 3s.

Method:

  1. Wash the quinoa in a bowl very well until the water runs clear. Drain off the excess water using a sieve.
  2. Add the quinoa to a saucepan with the water and add a little salt. Bring to the boil, and then reduce to the lowest heat. Simmer the quinoa for 10 – 15 minutes, stirring occasionally, with the lid on.
  3. Whilst the quinoa is cooking, prepare the other ingredients. Wash and quarter the cherry tomatoes, finely dice the green pepper and de-seed and finely dice the cucumber. Add to a large serving bowl.
  4. Crumble the feta by hand into the bowl.
  5. Once the quinoa has absorbed the water, fluff it up with a fork and leave to cool. Once cooled, add to the salad bowl.
  6. Lightly toast the sunflower and pumpkin seeds in a frying pan. Add to the salad bowl.
  7. Drizzle the salad with extra virgin olive oil and season with salt & pepper to taste.

 

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Amy Win
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Quinoa & Toasted Seeds

A protein-packed salad with quinoa and toasted sunflower and pumpkin seeds for extra crunch and omega 3s.

PREP 20 MINS
6 SERVINGS

Ingredients

  • Dried Quinoa – 300g 
  • Water – 450ml 
  • Cherry Tomatoes – 250g 
  • Green Pepper – 1 
  • Cucumber – 1/2 
  • Feta – 200g 
  • Sunflower Seeds – 2 tbsp 
  • Pumpkin Seeds – 2 tbsp 
  • Extra Virgin Olive Oil – 3 tbsp 
  • Salt & Pepper – to taste