Easy Feta & Crunchy Sprout Salad with Quinoa, Tomatoes & Basil
Tick off your first ‘five’ vegetables 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
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.
Prepare ingredients - Meanwhile, halve the tomatoes. Coarsely chop the basil leaves, discarding the stems.
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.
Rinse sprouts - Rinse the Aussie Sprouts Crunchy Combo in a sieve under cold running water. Drain well and put in a large bowl.
Combine ingredients - Add the quinoa to the sprouts with the tomatoes, basil and rocket leaves and crumble in half the feta.
Get ready to serve - Add the dressing and toss until well combined. Divide the salad among plates. Crumble over the remaining feta to serve.
