Quinoa parsley lemon and cannelliniAugust 15, 2013
A zesty dish filled with equal amounts of scrumptiousness and healthiness.
Ingredients for two people
|1||HF sourdough loaf|
|1 bunch||spring onion, finely chopped|
|3 tbs||parsley, finely chopped|
|400 g||cannellini , strained & rinsed|
|2 tbs||mint, finely chopped|
|1 tsp||HF all spice|
|100 g||feta, crumbled|
|2 tbs||olive oil|
For the bread
Preheat the oven to 220C. Place the bread in the oven for 8-10 minutes or until golden brown.
For the quinoa
Bring a full pot of water to boil. Add the quinoa and cook for 10 minutes. Remove the pot from the heat and let the quinoa sit in the water for a further 5 minutes. Strain the quinoa in a fine collinder or sieve and place in a bowl.
For the salad
Combine the spring onion, parsley, lemon juice, cannelini beans, mint, cucumber, and the all spice in a large bowl and toss well to combine. Toss through the quinoa and then crumble the feta over the salad and lightly mix through.
Dress with the olive oil to pull everything together, then divide the salad between plates and enjoy. Slice up your beautifully fresh loaf of bread and serve hot (with or without butter).
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