Vegetarian pastitsio
In our veggie version of this Greek pasta dish, budget-friendly lentils replace the meat and we've used a little balsamic vinegar instead of wine
Quinoa salad with shredded greens & raisins
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 4
Skip to ingredients
- 150g quinoa
- 3 tbsp balsamic vinegar
- 2 tbsp extra virgin olive oil
- 200g cavolo neroshredded
- 1 red onionfinely chopped
- 1 green pepperdeseeded and chopped into small pieces
- 30g raisins
- 2 small avocadoschopped
- 40g vegetarian feta
Nutrition: Per serving
- kcal381low
- fat20g
- saturates5g
- carbs35g
- sugars12g
- fibre9ghigh
- protein11g
- salt0.4g
Method
step 1
Rinse the quinoa in a sieve under running water until the water runs clear, then cook for 20 mins following pack instructions. Leave to rest for 5 mins. Rinse again and drain well by pressing in the sieve.
step 2
Meanwhile, put the vinegar and oil in a large bowl, add the cavolo nero and massage in the dressing with your hands to soften it.
step 3
Add the quinoa, onion, pepper and raisins, then toss well. Spoon half onto plates, scatter over 1 chopped avocado, crumble in half the feta and toss. The remainder will keep chilled for up to three days. Top with the remaining avocado and feta, then serve.
