Ingredients
¾ cup quinoa, rinsed and drained
1½ cups water
2 tsp finely grated lemon zest
¼ cup lemon juice
100g feta, crumbled
¼ cup extra virgin olive oil
1 tsp dried oregano
Sea-salt flakes and freshly ground black pepper, to season
2 cups chopped baby spinach
400g can chickpeas, rinsed and drained
175g punnet mini sweet capsicums
1¼ cups chopped cucumber
½ cup pitted kalamata olives
¼ cup sliced red onion
100g packet pita crisps
Method
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In a medium saucepan, combine quinoa and water and bring to the boil on high heat, then reduce heat to low. Simmer, covered, for 15 minutes or until water is absorbed. Spread quinoa on a large oven tray to cool for 15 minutes.
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Meanwhile, for dressing, in a small bowl, whisk zest, juice, feta, oil and oregano, then season.
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In a medium bowl, combine cooled quinoa and half of the dressing. Spread spinach on a platter. Spoon quinoa mixture over top. Arrange chickpeas, capsicum, cucumber and olives on top. Drizzle over remaining dressing and sprinkle with red onion. Top with pita chips. Serve.
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