Mediterranean Quinoa Salad with Chunky Olive Tapenade
PREP 15 MIN•COOK NONE
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Number of servings
2
1 cup (180g) pre-cooked quinoa cooked according to packet instructions
200g cherry tomatoes cut in half
2 Lebanese cucumbers chopped
2 cups (60g) arugula
4 tsp capers
salt & pepper, to taste
Olive Tapenade
60g pitted kalamata olives pitted
2 tbs pumpkin seeds (pepitas)
4 sprigs of fresh basil leaves picked
2 tsp balsamic vinegar
2 tsp olive oil
1 garlic clove crushed
Place quinoa, cherry tomatoes, cucumber, arugula and capers into a bowl and mix to combine.
To make tapenade, roughly chop olives, pumpkin seeds and basil. Transfer to a bowl and toss with remaining ingredients.
To serve, top bowl of quinoa salad with tapenade and season to taste.
Energy (kJ)
1255 kJ / 300 cals
Protein
9.5 g
Fat
18.1 g
Sat. Fat
2.7 g
Carbs
21.1 g
Sugar
7.1 g
Fiber
7.4 g
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