11 February, 2018
Quinoa Salad
Quinoa Salad
Makes: 3 bariatric portions
Ingredients:
- 1/2 cup quinoa
- 1 cup chicken stock
- 6 cherry tomatoes
- 2 baby cucumber
- 2 spring onions
- 60g diced roast pumpkin
- 1/4 cup shredded fresh herbs
- 30g crumbled feta cheese
- Squeeze lemon juice
Method:
- Place the quinoa and stock with an additional tablespoon of water in a small saucepan with a well sealing lid
- Uncovered bring to the boil
- Once boiling, reduce the heat to a simmer and place the lid on the saucepan and simmer for 15 minutes
- Once the time is up remove from the heat, keep the lid on without opening and sit for a further 10 minutes
- Fluff up with fork before serving
- Chop all remaining ingredients into even soE portions and mix through the quinoa
- Finish with a light squeeze of lemon juice.
Nutritional Value per portion:
- Calories: 103
- Total fats: 3.8g
- Total carbohydrates: 11.7g
- Sugars: 3.3g
- Protein: 5.4g
Recipe Notes:
- Store covered in the fridge for a maximum of 3 days
- This recipe is not freezer friendly
Disclaimer: C4K Kitchen does not hold any responsibility for the consumer using this recipe including the storage guidelines and time frames recommended in the recipe notes. The consumer holds all responsibilities to ensure that food hygiene and safety standards are adhered to.