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    You are in: Home / Recipes / Quinoa, Lentil & Feta Salad Recipe
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    Quinoa, Lentil & Feta Salad

    Total Time:

    Prep Time:

    Cook Time:

    30 mins

    15 mins

    15 mins

    English_Rose's Note:

    Quinoa, a protein-rich seed, makes a great substitute for rice or couscous. For extra flavour, try adding a stock cube to the water when cooking the quinoa. From BBC GoodFood Magazine.

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      Cook the quinoa in a large pan of boiling water for 10-15 mins until tender, drain well, then set aside to cool.
    2. 2
      Meanwhile, heat the oil in a small pan, then cook the shallot or onion for a few mins until softened. Add the tarragon, stir well, then remove from the heat.
    3. 3
      Stir the softened shallot and tarragon into the cooled quinoa along with the lentils, cucumber, feta, scallions, orange zest and juice and vinegar. Toss well together and chill until ready to serve.

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    Nutritional Facts for Quinoa, Lentil & Feta Salad

    Serving Size: 1 (261 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 652.7
     
    Calories from Fat 98
    15%
    Total Fat 10.9 g
    16%
    Saturated Fat 4.6 g
    23%
    Cholesterol 23.4 mg
    7%
    Sodium 315.9 mg
    13%
    Total Carbohydrate 103.3 g
    34%
    Dietary Fiber 34.8 g
    139%
    Sugars 6.9 g
    27%
    Protein 37.4 g
    74%

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