Red Pepper Quinoa Salad
A quick, delicious no-cook Mediterranean salad featuring red pepper, fresh herbs, leafy greens and a zippy lemon dressing.
Substitutes?
- No red pepper? Use yellow or green pepper instead.
- No parsley? Try using fresh coriander.
- No wholegrain mustard? Use Dijon mustard.
- No mixed leaves? Use lettuce, kale or spinach instead.
Prep time: 15 minutes
Cook time: 0 minute
Total time: 15 minutes
Servings: 2
Ingredients:
2 red peppers (cut into small cubes)
150 g cooked quinoa
4 tbsp parsley (chopped)
80 g feta (crumbled)
60 g mixed salad leaves
For the dressing:
1 tsp whole grain mustard
½ lemon (juiced)
2 tbsp extra virgin olive oil
salt & pepper
Recipe:
- Add the mustard, lemon juice and olive oil to a large mixing bowl. Add a pinch of salt and pepper and mix well.
- Add the red pepper, quinoa, parsley, feta and salad leaves. Mix well until all the ingredients are coated in the dressing, then season to taste and enjoy!
How to store
Store the salad and dressing separately in airtight containers in the fridge for up to 3 days.
