About this recipe:This salad is full of great flavours and good-for-you ingredients that guarantee a healthier lunchtime to sustain you throughout the afternoon. It’s made with black and red quinoa mixed with roast sweet potatoes and red peppers, with spinach or watercress, tasty feta cheese and pomegranate seeds.
1 red and 1 yellow pepper, seeded and cut into chunks
3 tablespoons olive oil
2 tablespoons lemon juice
salt and freshly ground black pepper, to taste
200g feta cheese, drained
100g pomegranate seeds
4 generous handfuls of young spinach or watercress
Add to shopping list
Turn this recipe into a shopping list you can print, email, view on your mobile or shop online. It's free! Powered by Whisk.com
Method Prep:15min › Cook:25min › Ready in:40min
Preheat the oven to 200 C / 180 C fan / Gas 6.
Rinse the quinoa in a sieve, then put it into a saucepan with the stock powder or crumbled stock cube. Add double the volume of water. Bring to the boil, then reduce the heat and simmer gently for 20 minutes.
While the quinoa is cooking, put the sweet potatoes and peppers into a roasting tin and drizzle with the olive oil.
Roast for 20 to 25 minutes, until tender. Remove from the oven and set aside.
Drain any excess liquid from the quinoa, then tip it into a large bowl. Add the roasted vegetables and lemon juice, then leave to cool. Season to taste with salt and pepper.
When ready to pack up, spoon the quinoa mixture into 4 lunch boxes, top each one with broken-up chunks of feta cheese and the pomegranate seeds, then a handful of spinach or watercress. (This will help stop the leaves from wilting, and you can mix everything together at lunchtime).
Cook’s tip: You can roast the sweet potatoes and peppers the day before – then just cool, cover and refrigerate for up to 3 days.