Easy Feta & Crunchy Sprout Salad
with Quinoa, Tomatoes & Basil

WHAT’S COOKING

As part of Nutrition Australia’s National Nutrition Week, Marley Spoon Culinary Director Olivia Andrews is a proud ambassador of Tryfor5 – a campaign encouraging Aussies to eat five serves of vegetables per day. Tick off your first ‘five’ of the week with a raw food hero. Bursting with the flavour of four different sprouts, juicy cherry tomatoes and nutty quinoa this delicious dinner provides a great balanced meal.

INGREDIENTS

 

  • Aussie Sprouts Crunchy Combo

  • Basil & Garlic

  • White Quinoa

  • Rocket Leaves

  • Banana Shallot

  • Feta

  • Cherry Tomatoes

  • Fresh Water

  • Pepper

  • Honey

  • Balsamic Vinegar

  • Extra Virgin Olive Oil

INSTRUCTIONS

  1. Cook quinoa - Put the quinoa in a sieve, then rinse well and drain (see cooking tip). Put the quinoa and 250ml (1 cup) water in a small saucepan and bring to a simmer. Cover with a lid and reduce the heat to low. Cook for 12 mins or until the water has absorbed and the quinoa is tender. Turn off the heat and allow to stand, covered, for 5 mins.

  2. Prepare ingredients - Meanwhile, halve the tomatoes. Coarsely chop the basil leaves, discarding the stems.

  3. Make dressing - Very finely chop half the shallot (the remaining shallot won't be used in this dish). Crush the garlic. In a small bowl combine 1½ tbs extra virgin olive oil, 1 tbs balsamic vinegar, ½ tsp honey and season with pepper. Stir in the shallot and garlic.

  4. Rinse sprouts - Rinse the Aussie Sprouts Crunchy Combo in a sieve under cold running water. Drain well and put in a large bowl.

  5. Combine ingredients - Add the quinoa to the sprouts with the tomatoes, basil and rocket leaves and crumble in half the feta.

  6. Get ready to serve - Add the dressing and toss until well combined. Divide the salad among plates. Crumble over the remaining feta to serve.

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