Quinoa, kale and feta salad

I ‘m not sure I think that this actually qualifies as a recipe, as basically all ingredients are exchangeable. But as a suggestion of what one might put together, this is one combination that I like a lot, and that also has the benefit of not containing any added sugar, honey or sweetener (etc.).

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Ingredients:

  • Quinoa, 150 ml dry
  • 300 ml water
  • salt
  • olive oil (mine had lemon flavor)
  • 1 onion, diced
  • 1 yellow bell pepper, diced
  • 3 garlic cloves, squashed and finely chopped
  • kale, 250 g, chopped
  • salt
  • parsley, finely chopped
  • chickpeas, 1 can
  • sun-dried tomatoes in oil (use some oil to fry vegetables)
  • cottage cheese, 50 g
  • feta cheese, 150 g
  • cucumber, 1/2, in small dices
  • melon, 1/4, in small dices

Instructions:

Bring the water to a boil and add salt and the quinoa. Simmer under lid until all water is absorbed. Put aside.

Heat the olive oil and the oil from the sun-dried tomatoes in a large pan, and add the onion, garlic, bell pepper and salt. Stir frequently for around 2 minutes. Add the kale, lower the temperature and put a lid on. When the kale is about half it’s original size, add the parsley, chickpeas, the sundried tomatoes and the cottage cheese. Let cool.

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Add cucumber, melon and feta cheese. Mix all together and serve. All ready!