Inspired by the glorious sunshine today, here’s a lunch idea for you with a Greek twist.
Quinoa with roughly chopped cabbage, cherry tomatoes, cucumber, red onion and oregano leaves, topped off with feta cheese and virgin olive oil.
This dish packs packs in fibre, protein, vitamin C, iron, magnesium and calcium.
Great on its own, or served up with green salad, pitta bread and Tzaziki to build upon the Greek theme.
You can keep this salad in the fridge for a few days, just remove the feta first.