2014/10/24
1,576

Quinoa & burghal wheat salad with feta & black olives #healthy #salad #quinoa

レシピ

材料・調味料 (4 人分)

quinoa & burghal wheat mix: 125 g

feta cheese: 100 g

black olives: 1 cup

spring onions: x 3

chilli seeds: 1/2 tspn

fresh basil leaves: x 3

lemon juice: 2 tblspns

drained chickpeas: x 1 tin

cracked black pepper: a pinch

作り方

0: Heat a pan full of fresh, cold water and bring to boil. Add your quinoa & burghal wheat mix and place on low temperature for about 12 minutes.

1: Meanhwile chop 3 spring onions and place in a decent sized bowl. Add chickpeas, chilli seeds, lemon juice and basil and give it a good mix.
Set aside.

2: Cut the feta cheese into small squares and the black olives in halves. Keep seperate for now.

3: When quinoa is cooked, drain in a seive and add to the bowl. Lastly add black olives and feta. Fibeky chop basil leaves and add. Give it all a good mix.
(I don't put any salt in but try it and season to taste)

4: Keep refridgerated between 1hr - 8hrs. The longer it's left, the better the taste (however it tastes scrummy served straight away!)

5: Enjoy!

ポイント

I tend to put the salad in the fridge before adding black olives & feta to give the quinoa a chance to cool down so as not to melt the feta as quickly.

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