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Serves 4
30 minutes

Zesty Quinoa Salad

Light yet filling, this Zesty Quinoa Salad is packed with fibre and plant-based protein, ideal for the energy boost needed during the Ovulatory Phase.
Ovulatory Phase
Summer

Instructions:

  1. In a medium saucepan, combine quinoa and water. Bring to a boil, then cover and simmer for about 15 minutes or until the water is absorbed.
  2. Remove from heat and let it stand covered for 5 minutes. Fluff with a fork and cool slightly.
  3. In a large bowl, whisk together lemon juice, olive oil, salt, and pepper.
  4. Add the slightly cooled quinoa, cucumber, bell pepper, mint, and parsley to the bowl. Toss to combine.
  5. If using, top the salad with feta cheese and Kalamata olives before serving.

Make the most of your leftovers

Dispense into: A sealed container
Store for: 2 days
Store in: Fridge
Reheat: No reheating necessary; this dish is best enjoyed cold or at room temperature
Most effective during: Ovulatory Phase
Sustainable ingredients during: Summer

Ingredients:

  • 1 cup quinoa, rinsed
  • 2 cups water
  • Juice of 1 lemon
  • 2 tablespoons extra-virgin olive oil
  • 1 cucumber, diced
  • 1 bell pepper, diced
  • 1/4 cup chopped fresh mint
  • 1/4 cup chopped fresh parsley
  • Salt and pepper to taste
  • 1/4 cup feta cheese, crumbled (optional)
  • 1/4 cup pitted Kalamata olives, sliced (optional)

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