Bean & quinoa salad with orange
Serves 4
Easy
Prep:
Cook:
Get a protein boost with this soya bean and quinoa salad. Protein is critical for energy levels, carrying oxygen in the blood and helping to make antibodies
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- 120g quinoa
- 320g celerystrings removed if tough, sliced
- 320g frozen soya beans
- 2 tbsp extra virgin olive oil
- 3 tbsp apple cider vinegar
- 8 spring onionstrimmed and thinly sliced
- 30g flat-leaf parsleychopped
- 4 tbsp chopped mint(optional)
- 4 small orangespeeled and segmented
- 120g fetacrumbled
Nutrition: Per serving
- kcal375low
- fat18g
- saturates6g
- carbs30g
- sugars14g
- fibre10ghigh
- protein19g
- salt1g
Method
step 1
Tip the quinoa and celery into a pan and cover with plenty of water. Bring to the boil, then reduce the heat and simmer for 10 mins. Add the soya beans, bring back to the boil and cook for 7 mins more. Drain well, tip into a bowl and set aside.
step 2
Add the oil, vinegar and spring onions, and leave to cool slightly before stirring in the parsley and mint. Serve two portions topped with half the segmented oranges and half the feta crumbled over. Chill the remaining salad for another day, then segment the remaining oranges and crumble over the feta just before serving. Will keep chilled in an airtight container for up to three days.
