Bean & quinoa salad with orange
Get a protein boost with this soya bean and quinoa salad. Protein is critical for energy levels, carrying oxygen in the blood and helping to make antibodies
- Preparation:
- Cooking:
- Total:
- Serves: 4 persons
Ingredients
- 120g quinoa
- 320g celery, strings removed if tough, sliced
- 320g frozen soya beans
- 2tbsp extra virgin olive oil
- 3tbsp apple cider vinegar
- 8spring onions, trimmed and thinly sliced
- 30g flat-leaf parsley, chopped
- 4tbsp chopped mint (optional)
- 4small oranges, peeled and segmented
- 120g feta, crumbled
Instructions
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.