Quinoa salad with feta, pea and mint

Name: Quinoa salad with feta, pea and mint
Prep time: 15 min
Total time: 15 min
Yield: Serves 1
Cuisine: British recipes
Ingredients: 35g white or red quinoa; 5g fresh mint leaves, finely shredded; Finely grated zest and juice ½ lemon; ½ small red chilli, deseeded and finely chopped; 30g frozen peas, thawed; 25g feta, chopped into small cubes

By: Laura Herring, from her book The Fast Days Cookbook

Published: 22 May 17
Updated: 18 Mar 24

Test kitchen approved

Laura Herring’s quick quinoa salad with feta and mint from The Fast Days Cookbook is low in calories, for fast days on the 5:2 diet, but high in protein to keep you full for longer.

Here’s a similar recipe with broad beans and pomegranate.

Serves 1
Hands-on time 15 min

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Ingredients

35g white or red quinoa
5g fresh mint leaves, finely shredded
Finely grated zest and juice ½ lemon
½ small red chilli, deseeded and finely chopped
30g frozen peas, thawed
25g feta, chopped into small cubes

Method

Put the quinoa in a small saucepan with 125ml cold water. Bring to the boil over a high heat, then reduce the heat to low-medium. Cover and simmer for 15 minutes or until soft and fluffy, adding a splash of water if the quinoa starts to dry out.
When the quinoa is cooked, drain well and transfer to a bowl. Gently stir in the mint leaves so they soften a little in the heat. Squeeze over the lemon juice and mix in the chilli and the thawed peas. Mix in the feta. Sprinkle over the lemon zest, then season with black pepper.

Recipe from April 2017 Issue

Nutrition

Nutrition: per serving

Calories: 204kcals
Fat: 7.3g (3.8g saturated)
Protein: 11g
Carbohydrates: 22.8g (3.4g sugars)
Fibre: 4.1g
Salt: 0.7g

delicious. tips

For a non-fasting day, stir in some toasted and chopped almonds for extra crunch and added nutrients.
Make up to 3 days in advance. Store in a sealed container in the fridge.

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