Spiced quinoa with shredded spinach, dill, feta and kalamata olives

Spiced quinoa with shredded spinach, dill, feta and kalamata olives

By
From
Digestion
Serves
1

This is bursting with flavour and has a lovely Greek vibe going on. This is great as a side dish with white fish or chicken, or as a lunch-time salad.

Ingredients

Quantity Ingredient
75g quinoa
1/2 small cucumber, chopped
2 handfuls baby spinach, shredded
2 tablespoons pitted kalamata olives, chopped
80g feta cheese, crumbled
small bunch fresh dill, roughly chopped
1/2 teaspoon ground cinnamon
sea salt
freshly ground black pepper

Method

  1. Place the quinoa in a saucepan and cover with boiling water. Simmer for around 20 minutes, until the grain has softened and a small tail-like projection appears on the side of each. Drain.
  2. In a bowl, mix the quinoa, cucumber, spinach, olives, feta and dill together and toss well.
  3. Sprinkle over the cinnamon, plus a little salt and some black pepper and mix well before serving.

Note

  • Best for IBS/FODMAP diet.
Tags:
health
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