This recipe has good levels of protein from the quinoa, lentils and feta combined with slow release carbohydrates. So it will keep you full for longer and balance your energy, leaving you less likely to have an after lunch energy slump. If you want to keep it for a few days leave out the cucumber and add at the last minute.
Ingredients (Serves 4)
200g quinoa or a pouch of ready cooked red and white quinoa from Merchant Gourmet
1 tsp olive oil
½ onion (or shallot) finely chopped
2 tbsp fresh tarragon, roughly chopped (you can use dry – if so use 1 tbsp)
400 can Puy or green lentils, drained and rinsed
¼ cucumber, diced
100g reduced fat feta cheese, crumbled
6 spring onions, thinly sliced
Zest and juice of 1 orange
1 tbsp red or white wine vinegar
Cook the quinoa according to instructions on package, drain well and set aside. Or if using ready cooked take out of the pack and separate the grains
Heat the oil in small pan and cook the onion or shallot until softened. Add the tarragon, stir well, and then remove from the heat.
Stir the softened shallot and tarragon into the cooled quinoa along with the lentils, cucumber, feta, spring onions, orange zest and juice plus the vinegar. Season to taste. Toss well and chill until ready to serve.