This filling and healthy quinoa salad with feta and mint is great for a light lunch or served as a side with grilled fish or chicken. Cavalo nero and swiss chard are dark green leafy vegetables that contain high levels of magnesium. Magnesium plays a vital role in bone density as it increases the way in which calcium is metabolised and utilised.
Quinoa salad with feta and mint
This filling and healthy quinoa salad with feta and mint is great for a light lunch or served as a side with grilled fish or chicken. Cavalo nero and swiss chard are dark green leafy vegetables that contain high levels of magnesium. Magnesium plays a vital role in bone density as it increases the way in which calcium is metabolised and utilised.
- Total Time: 25 minutes
- Yield: 4 1x
Ingredients
Scale
Dressing
- 3 tbsp freshly squeezed lime juice
- zest of 1 lime
- 6 tbsp extra virgin olive oil
- 1 tbsp toasted sesame oil
- 1 tbsp fish sauce
- small knob fresh ginger, finely chopped
- pinch of dried chilli flakes
- 1 clove garlic, finely chopped
- 1 heaped tsp chilli jam
- 2 tbsp fresh coriander, roughly chopped
- 2 tbsp fresh mint, roughly chopped
- 2 tbsp dried mint
Salad
- 180g white, black & red quinoa seed mix cooked according to packet instructions and left to cool to room temperature.
- 10 cavelo nero leaves, roughly chopped & steamed lightly
- 5 large rainbow swiss chard leaves, roughly chopped & steamed lightly
- 4 asparagus spears, sliced and lightly steamed
- 100g full-fat feta cheese
- fresh pea shoots to garnish
- salt
Instructions
- Place all the dressing ingredients in a blender or Nutribullet and process until well combined. Pour into a container and set aside. This makes extra which can be kept for up to 1 week and used as a marinade or dressing for other meals.
- Combine the cooked quinoa, cavelo nero, swiss chard and asparagus in a large bowl. Pour over half the dressing and stir through. Season to taste. Crumble the feta over. Garnish with pea shoots and an extra drizzle of dressing.
- Prep Time: 10
- Cook Time: 15
