Preparation time
15
Serves
4
Recipe courtesy of
Chloe O'Sullivan, Accredited Practising Dietitian (APD)
| 250g cooked Quinoa & Brown Rice* |
| 1 cup green peas (other options are snowpeas, green beans, any greens!) |
| 1 medium zucchini halved lengthwise and sliced |
| 1 avocado, diced |
| 100g reduced-fat Danish feta crumbled |
| ¼ cup chopped fresh mint leaves |
| ¼ cup shaved almonds |
| spray olive oil |
| DRESSING |
| 50mL extra virgin olive oil |
| 1 tsp Dijon mustard** |
| juice and rind of 1 lemon |
| sea salt and cracked black pepper to taste |
| * Although not as cost effective as cooking from scratch, the 90 second microwaveable rice & quinoa packs available at most supermarkets are useful for busy people. |
| ** For those with coeliac disease be sure to check the label to choose a gluten free mustard. |
- Heat a dry, small pan on med heat and lightly toast almonds. Remove from pan and set aside.
- In the same pan lightly fry zucchini in spray olive oil. Set aside.
- Cook the quinoa and rice in the microwave, as per the portion instructions. Alternatively, this can be cooked from scratch.
- When all components cool, combine quinoa/rice, all green vege, feta and mint leaves (reserving a small amount of feta and mint).
- Combine dressing ingredients in a small jug with a fork then mix into salad.
- Serve with the toasted almonds and an extra sprinkle of mint and feta.
- You can mix and match any of the vegetables in this dish, whichever you have in the fridge!
| Engery | 1732kJ (414 calories) |
| Protein | 10g |
| Saturated Fat | 6g |
| Total Fat | 29g |
| Carbohydrates | 24g |
| Sugars | 4g |
| Dietary Fibre | 9g |
| Sodium | 374g |