670
Calories
25g
Protein
29g
Fat
78g
Carbs
If you’re allergic to dairy products, substitute soft cheese for lactose-free cheese. If you have allergy to gluten, switch to gluten-free bread. If you suffer from allergy to nuts, try sesame or chia seeds. Learn more about alternative ingredients.
Ingredients:
- Olive oil - 15 ml (1 tbsp)
- Lemon juice - 15 ml (1 tbsp)
- Salt and pepper - 0.3 g (1 pinch)
- Dijon mustard - 3 g (0.5 tsp)
- Quinoa, dry - 75 g
- Parsley, finely chopped - 10 g (2 tbsp)
- Feta cheese - 40 g
- Clementine - 75 g (1 whole)
- Adzuki beans - 180 g
How to make:
- Cook the quinoa in two parts water. When it is nearly cooked, turn off the heat and put the lid on the pan, leave for 10 minutes then fluff the quinoa up with a fork
- Drain and rinse the adzuki beans, finely chop the parsley
- Whisk the dressing ingredients together in a small bowl, adding salt and pepper to taste
- Combine the quinoa, parsley, adzuki beans. Scatter over the crumbled feta and pour over the dressing
