75g quinoa
1 cup frozen peas
200g green beans, trimmed & halved
2 handfuls baby spinach
250g cherry tomatoes, halved
1x 400g can chickpeas, drained & rinsed
Juice of 1 lemon
1/4 cup chopped parsley
30g feta cheese, crumbled
- Prep & cook quinoa, peas & beans Bring a pot of salted water to the boil. Cook quinoa in pot of boiling water for 13 minutes. Add peas and beans to pot and cook a further 2–3 minutes, until bright green and just tender. Drain, rinse under cold water and drain again well.
- Prep & assemble salad In a bowl, add spinach, tomatoes, chickpeas, lemon juice, parsley, 1/2 tsp salt and 2 tsp extra-virgin olive oil. Add quinoa, peas and beans to bowl with salad and toss to combine. Season to taste. Top with feta.
- Serve as is, or topped with cooked chicken or falafel.
Nutritional Info (per serve, salsa only)
Energy (kJ): 1370
Energy (Cal): 327
Carbohydrate (g): 40.7
Protein (g): 15.9
Fat (g): 9.2
Saturated Fat (g): 2.5
Sugars (g): 7.2
