Quinoa, pea and feta salad
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.
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.