Mediterranean Feta & Herb Salad

Serves 1
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Directions

  1. 1Add all of the greens, chopped herbs, scallions, jalapeño, and cucumber (if using) to a large bowl and gently toss to combine.
  2. 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.
  3. 3Remove from heat, let steam covered for 5 mins, fluff with a fork, and let cool completely.
  4. 4In a separate bowl, whisk together the olive oil, apple cider vinegar, lemon juice, Dijon, honey, garlic, salt & pepper.
  5. 5Add the cooked quinoa to the salad and top with 3oz block of feta and the toasted sunflower or pumpkin seeds.
  6. 6Pour the dressing over the herbs and toss gently until everything is lightly coated and the herbs soften slightly.
  7. 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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