Bean & quinoa salad with orange
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 4
Ingredients
- 120g quinoa
- 320g celery, strings removed if tough, sliced
- 320g frozen soya beans
- 2 tbsp extra virgin olive oil
- 3 tbsp apple cider vinegar
- 8 spring onions, trimmed and thinly sliced
- 30g flat-leaf parsley, chopped
- 4 tbsp chopped mint (optional)
- 4 small oranges, peeled and segmented
- 120g feta, crumbled
Method
- STEP 1
Tip the quinoa and celery into a pan and cover with plenty of water. Bring to the boil, then reduce the heat and simmer for 10 mins. Add the soya beans, bring back to the boil and cook for 7 mins more. Drain well, tip into a bowl and set aside.
- STEP 2
Add the oil, vinegar and spring onions, and leave to cool slightly before stirring in the parsley and mint. Serve two portions topped with half the segmented oranges and half the feta crumbled over. Chill the remaining salad for another day, then segment the remaining oranges and crumble over the feta just before serving. Will keep chilled in an airtight container for up to three days.
