Quinoa, Feta & Avocado Salad
Ingredients
2-3 Cups of Quinoa
300g Mixed Vegetables (I used carrots, red onions, broad beans and broccoli)
2-3 tbsp of Extra Virgin Olive Oil
2 Gluten Free Stock Cubes
Pinch of Salt
Pinch of Black Pepper
Pinch of Dried Mixed Herbs
Half an Avocado
50g Feta Cheese
Handful of Raisins
Handful of Fresh Coriander
2 tbsp of Balsamic Vinegar
1 tbsp of Honey
Preparation
1
Cook the quinoa according to the packet's instructions before removing from the cooker, fluffing up with a fork (I like to add a bit of butter, salt and black pepper at this stage) and setting aside.
2
In a frying pan, add the oil and when hot, add the vegetables and crumble over the stock cubes and mixed herbs, frying over a moderately high heat until the vegetables are cooked (but still al dente).
3
Add the quinoa to the vegetables and fold in so that everything is covered. Add a bit more seasoning (if required) before removing from the frying pan.
4
Plate up and add the feta, raisins, fresh coriander and avocado. Mix the balsamic vinegar and honey together and pour over the salad before serving.
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About
With juicy raisins, fluffy quinoa, fresh vegetables and soft feta all topped with creamy avocado, this salad is light enough to eat as a mid-morning snack but just as filling if having as an evening meal.
Added:
Wednesday, November 16, 2016 - 8:25pm
