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Serves 4

What you need:
200g/7oz quinoa
1 tsp olive oil
1 shallot or 1/2 onion, finely chopped
2 tbsp tarragon, roughly chopped
2 x 250g pouches cooked Puy lentils
1/4 cucumber, lightly peeled and diced
100g/4oz feta, crumbled
6 spring onions, thinly sliced
zest and juice of 1 orange
1 tbsp red or white wine vinegar

How to prepare:

Cook the quinoa in a large pan of boiling water for 10-15 mins until tender, drain well, then set aside to cool.
Meanwhile, heat the oil in a small pan, then cook the shallot or onion for a few mins until softened.
Add the tarragon, stir well, 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 and vinegar.
Toss well together and serve.

Per serving: 286 kcals, protein 16g, carbs 39g, fat 9g, sat fat 3g, fibre 2g, sugar 6g, salt 1.48g

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