Quinoa, feta and broccoli bowl

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A savory salad that’s very quick to make. It contains plenty of protein thanks to the feta, and once you’re used to the amount of fiber, it’s easy to digest too. I often make this when I’m short on time. I usually eat half before a swimming session and the other half afterward.

Instructions

  1. Fill the kettle and boil enough water to blanch the frozen broccoli, then drain it.
  2. Heat some olive oil in a sauté pan and add the precooked quinoa.
  3. Drain and rinse the chickpeas, then add them to the quinoa.
  4. Crumble the feta.
  5. Add the apple cider vinegar and black pepper to taste. You can add a little salt, but the feta is already quite salty.
  6. Add the broccoli last and heat everything through. Depending on how you like your feta, let it cook and melt a little longer. Personally, I like it slightly creamy but not completely melted.

Ingredients

Ingredients for 2 servings.

  • 200 g feta
  • 200 g (1 can) chickpeas
  • 500 g frozen broccoli
  • 1 packet of Lassie precooked quinoa

Dressing:

  • Lemon juice, lime juice, a splash of apple cider vinegar or balsamic vinegar
  • Black pepper

Tips

Make sure you choose real feta rather than the cheaper white cheese. Many people, including me, are sensitive to lactose. Real feta made from goat’s or sheep’s milk contains much less milk sugar.

Have more time and want to save some money? You can easily cook the quinoa separately according to the package instructions and then divide it between your containers.