This nutty quinoa and goat’s cheese salad is a nutrition powerhouse. As in case you’ve been living on the moon for the past few years, the wonder grain – quinoa – is a brilliant addition to your diet. It’s an excellent source of protein – containing all eight essential amino acids that your body needs. Plus, it’s also gluten-free, and easy to digest. Try this recipe for a tasty, filling lunch.
Ingredients (serves 2)
100g quinoa
25g toasted flaked almonds
100g pack asparagus tips
Juice 1 lemon
1tbsp extra virgin olive oil
2 handfuls Italian Style Salad Bag / Beetroot Salad Bag (75g)
100g English goat’s cheese, halved
Method
Cook the quinoa in boiling water for 15 minutes, drain and cool under cold water. Mix in the almonds.
Brush the asparagus with a little oil and fry for two to three minutes, cut in half.
Whisk the lemon juice and oil together and toss into the quinoa with the salad.
Grill the goat’s cheese for two to three minutes until golden and place on top of the quinoa salad.
Recipe courtesy of makemoreofsalad.com
