Mediterranean Feta & Herb Salad
Serves 1
Directions
- 1Add all of the greens, chopped herbs, scallions, jalapeño, and cucumber (if using) to a large bowl and gently toss to combine.
- 2Rinse 1/3 cup dry quinoa well under cold water. Add it to a small saucepan with 3/4 cup bone broth and a pinch of salt. Bring to a gentle boil, cover, reduce to low, and simmer for 12–15 mins until the liquid is absorbed.
- 3Remove from heat, let steam covered for 5 mins, fluff with a fork, and let cool completely.
- 4In a separate bowl, whisk together the olive oil, apple cider vinegar, lemon juice, Dijon, honey, garlic, salt & pepper.
- 5Add the cooked quinoa to the salad and top with 3oz block of feta and the toasted sunflower or pumpkin seeds.
- 6Pour the dressing over the herbs and toss gently until everything is lightly coated and the herbs soften slightly.
- 7Taste and adjust with more salt or lemon if needed, then serve immediately.
Ingredients
- 1 bag (6oz) arugula
- 4 oz finely chopped baby kale or baby spinach
- 1 large handful fresh cilantro, finely chopped
- 1 large handful fresh parsley, finely chopped
- 1 small handful fresh mint, finely chopped
- 3 scallions, thinly sliced
- 1 jalapeno, finely diced
- 2 Persian cucumbers, finely diced
- 0.5 cup quinoa (or kaizen lowcarb rice if you want it lowcarb) cooked in bone broth
- 3 oz block of feta cheese
- 0.33 cup toasted sunflower seeds or pumpkin seeds
- 0.33 cup olive oil
- 3 tbsp apple cider vinegar
- 0.5 Juice of a lemon
- 1 tbsp Dijon mustard
- 1 tbsp honey or maple syrup
- 1 small garlic clove, grated
- to taste Salt
- to taste pepper
- 0.33 cup dry quinoa
- 0.75 cup bone broth
- 1 pinch salt
Equipment
large bowlsmall saucepanfork
Tips
- Eat by itself or with chicken or salmon.
- You could also substitute Quinoa for bulgur wheat.
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