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.
1 kallo garlic and herb stock cube
2 dessert spoons virgin olive oul
2 slices of red cabbage
2 slices of red onion
1 spring onion
1/2 handful of oregano leaves
1 block of feta cheese
️ 1.Bring 400ml of water to the boil in a large saucepan over a high heat
️ 2.Add the quinoa, turmeric, stock cube and mix.
️3. Stir, cover with lid, reduce the heat to low and simmer for 20 minutes, until most of the water has been absorbed
️4. In the meantime, roughly chop your vegetables and tear up your oregano
️5. Drain the quinoa if necessary and allow to cool
️ 6.Mix in the chopped vegetables, oregano and olive oil.
️ 7.Top with a block of feta cheese
️7. Pour a dessert spoon of virgin olive oil on top of the feta, add some more oregano leaves and it’s ready.