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.
Quinoa, baby peas, chickpeas, feta cheese (milk, salt, cultures, enzymes), olive oil, lemon juice, almonds, sugar, vegetable stock (sea salt, maize maltodextrin, cane sugar, yeast extract, rice flour, onion, celery, garlic, spinach, natural flavours, disodium guanylate and inosinate, canola oil, chilli), salt, garlic, coriander ground, cumin ground, black pepper
CONTAINS:
Tree Nuts, Dairy.
MAY CONTAIN TRACES OF:
Peanuts, Gluten, Shellfish, Fish, Sesame, Soy, Egg, Sulphites .
PLEASE NOTE:
While we make every effort to ensure dishes are free of cross-contamination, our kitchen is not allergen free.
| Per 100g | Small | Large | |
| ENERGY | 979kJ | 6475kJ | 9841kJ |
| PROTEIN | 7.5g | 50.4g | 75.4g |
| FAT TOTAL | 13.1g | 84.2g | 131.6g |
| - SATURATED | 2.7g | 17.4g | 27.1g |
| CARBS | 22.0g | 150.2g | 221.2g |
| - SUGARS | 2.8g | 18.9g | 28.5g |
| SODIUM | 252mg | 1698mg | 2529mg |
Small:
Serves two adults as a main course, four as an or accompaniment
Large:
Serves four adults as a main course, six - eight as an or accompaniment.
Delicious on its own, with a handful of baby leaves and herbs thrown in, or a part of a summer feast on the side of any fish, grilled meat or chicken.
Frozen product. Defrost in refrigerator. Once defrosted, consume within 48 hours.
Defrost fully. Tip quinoa mixture into a mixing bowl and add the sachet of almonds and vinaigrette.
This is a complete salad but also goes well with some added fresh mint leaves, a handful of rocket or baby spinach and chopped cherry tomatoes if you like.
