Quinoa, Feta and Mint Salad with Easy Honey Mustard Dressing

POSTED BY Kimberley Bell | Feb, 12, 2019 |

This is a good recipe for making on a Sunday as you can make enough for 3-4 lunches, and just store it in the fridge. You can keep it vegetarian, or add any protein of your choice. For extra healthy fats - feel free to add in more nuts/seeds, avocado, or a drizzle of flaxseed oil for omega-3's :). Hope you love it! Kim xx

Yields4 Servings
Salad Ingredients
 2 cups chopped kale (or 3 large leaves)
 1/4 large cucumber diced
 1/4 cup chopped mint
 1/4 cup dried cranberries
 3/4 cup Quinoa (raw)
 1/2 a block of Feta diced (Goats or Cows)
 4 tbs pumpkin seeds
Honey Mustard Dressing
 2 tbs olive oil
 1 tbs apple cider vinegar
 1 tbs liquid honey
 1 tsp dijon mustard
1

To cook the quinoa, add to a saucepan with 1.5 cups of water, bring to boil and cook for 10-15mins. Make sure you keep stirring so that it doesn't stick to the bottom.
Once cooked, pour into a sieve and rinse under cold water.

2

Add quinoa to a large salad bowl, and then add the rest of the salad ingredients.

3

Cover salad and leave in the fridge for up to 4 days!

Combine the dressing ingredients, stir well, then pour over the salad and toss through.

NOTE: This is a vegetarian salad but you could also add any protein of choice and extra fats for flavour.

E.g.
Salamon + Avocado
Chicken and Hummus

Enjoy!!!

Ingredients

Salad Ingredients
 2 cups chopped kale (or 3 large leaves)
 1/4 large cucumber diced
 1/4 cup chopped mint
 1/4 cup dried cranberries
 3/4 cup Quinoa (raw)
 1/2 a block of Feta diced (Goats or Cows)
 4 tbs pumpkin seeds
Honey Mustard Dressing
 2 tbs olive oil
 1 tbs apple cider vinegar
 1 tbs liquid honey
 1 tsp dijon mustard

Directions

1

To cook the quinoa, add to a saucepan with 1.5 cups of water, bring to boil and cook for 10-15mins. Make sure you keep stirring so that it doesn't stick to the bottom.
Once cooked, pour into a sieve and rinse under cold water.

2

Add quinoa to a large salad bowl, and then add the rest of the salad ingredients.

3

Cover salad and leave in the fridge for up to 4 days!

Combine the dressing ingredients, stir well, then pour over the salad and toss through.

NOTE: This is a vegetarian salad but you could also add any protein of choice and extra fats for flavour.

E.g.
Salamon + Avocado
Chicken and Hummus

Enjoy!!!

Quinoa, Feta and Mint Salad with Easy Honey Mustard Dressing
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