Quinoa, pea and feta salad

HERE'S HOW WE MAKE IT

We could live on this salad, so we had the idea of freezing it so that we could always have a stash available for lunches - genius.

All the fiddly details - getting the quinoa and chickpeas cooked just right, toasting the almonds, making the dressing, dicing the feta - are done by us and they freeze and defrost perfectly. All you have to do is toss together and serve.

INGREDIENTS

Quinoa, vegetable stock (Massel), peas, almonds, chickpeas, lemon juice, olive oil, brown sugar, garlic, salt, feta, cumin and ground coriander.

ALLERGENS

CONTAINS:

Tree Nuts, Dairy.

MAY CONTAIN TRACES OF:

Peanuts, Gluten, Shellfish, Fish, Sesame, Soy, Egg, Lupin.

PLEASE NOTE:

While we make every effort to ensure dishes are free of cross-contamination, our kitchen is not allergen free.

NUTRITION

	PER 100G (RAW)	PER SMALL SALAD
ENERGY	1083.9kj	4820.1.1kj
PROTEIN	9.5g	42.5g
FAT TOTAL	14g	62.5g
- SATURATED	3g	13.5g
CARBS	23g	102.7g
- SUGARS	3.3g	14.9g
SODIUM	491.7mg	2186.8mg

SIZES

Individual:Serves one adult.
Small:Serves two adults.
Large:Serves 4-5 adults.
Extra Large:Serves 6 adults.

PREP & COOK

TO USE: defrost fully before use.

TO ASSEMBLE: tip defrosted quinoa mixture into a mixing bowl, removing the dressing tub. Throw in a couple of handfuls of fresh rocket or baby spinach and some mint leaves or other herbs if you'd like. Empty dressing into the salad and toss gently through.

DEFROST INFORMATION: defrost overnight in the fridge. Keep refrigerated and consume within 48 hours.

GOES WITH

Delicious on its own or on the side of the fennel and herb-crusted ocean trout, grilled lamb cutlets or roast chicken breasts on the bone.