Now it’s summer, I’ve been eating more and more salad bowls for lunch, so reckoned it was about time to feature one here on A Different Kitchen.
This one throws together some of my favourite tastes, including feta, black olive and rocket leaves, in a tahini dressing. The quinoa boosts the protein intake and fills you up without being heavy on the carbs. Good as a lunch bowl, but also suitable to serve as a side alongside a mains.
Servings
Enough here for a couple of servings.
Timings
12 – 15 mins. That’s how long it takes to boil and cool the quinoa, during which time you can be getting ready the rest of the salad and the dressing.
You Will Need:
- 70g quinoa
- about 70g feta cheese, cut into cubes
- about 12 – 15 pitted black olives from a jar, cut in half
- 1 tomato, diced
- 5 – 6 slices of cucumber, diced
- 1 scallion, cut into rings
- a handful of rocket leaves
Check out this link for my tahini dressing.
Method
- Place the quinoa in a saucepan with boiling water. Reduce and simmer for 12 – 15 mins.
- While the quinoa is cooking, prep the other ingredients and place in a bowl. Make up the tahini dressing.
- Drain the quinoa when cooked, and cool in a sieve under cold running water. Shake dry and add to the salad ingredients, stirring in to mix. Coat with the dressing and serve.
Customise It!
I used a packet mix of black, white and red quinoa just because it helps the dish look more interesting, but plain quinoa will work just as well. Feel free to sprinkle a few sesame seeds over the bowl before eating.
Here’s a track that’s been popping up recently on the playlists Spotify auto-generates for me, based on my other listening – clever that, especially when the track turns out to be one I find I like. Here’s Moby with Bodyrock.
A Different Kitchen 