SALADS
Quinoa Salad with Feta and Mint
You can drive this feta and mint quinoa salad to Middle Eastern flavours by tying them together with a sumac lemon vinaigrette!
HERO INGREDIENT
Quinoa
The United Nations named 2013 The International Year of Quinoa, citing how its endurance and durability as a crop contributes to world food security.
4
SERVES
15 min
TIME
EASY
LEVEL
ADD TO RECIPE BOX
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Ingredients

2 cups cooked quinoa

6 to 8 escalope-style skinless and boneless chicken breasts

¼ cup Dijon mustard

1 tablespoon chopped fresh thyme

2 green onions, finely chopped

Fresh cracked pepper and salt

Quinoa flour

2 eggs

Honey dip-Blend ¼ cup honey with 1 ½ teaspoons Dijon mustard and 1 teaspoon mayonnaise 

Method

1. Pre-cook the quinoa as required. (Recommended: Boil with chicken or vegetable stock, it gives a better flavor that really makes a difference).

2. Add cucumber, celery, mint, pomegranate seeds, tomato’s and feta to the quinoa and mix.

3. Also you can get creative and mix in tomatoes and any other vegetable!

4. Serve dressing on the side.

Take note! This recipe doesn't require any spices.
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