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, vegetable stock (Massel), peas, almonds, chickpeas, lemon juice, olive oil, brown sugar, garlic, salt, feta, pepper, cumin and ground coriander.
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.
| SMALL | |
| ENERGY | 6307.6kj |
| PROTEIN | 50.1g |
| FAT TOTAL | 92g |
| - SATURATED | 19.1g |
| CARBS | 116.8g |
| - SUGARS | 17.6g |
| SODIUM | 2667.8mg |
Small:
Serves two adults as a main course, four as an or accompaniment
Delicious on its own, with a handful of baby leaves and herbs thrown in, or on the side of any fish, grilled meat or chicken.
DEFROST INFORMATION: Defrost fully before use. Defrost overnight in the fridge. Keep refrigerated and consume within 48 hours
Tip quinoa mixture into a mixing bowl and add your sachet of almonds. Throw in a couple of handfuls of fresh rocket or baby spinach and some mint leaves or other herbs if you'd like.
