Lunch or dinner
The Best Quinoa Bowl
Easy
20 minutes
Ingredients
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300 g quinoa
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120 g arugula
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200 g cherry tomatoes
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150 g feta
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1 large spring onion
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100 g STAR Olives Low Sodium
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4 hard boiled eggs
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Salt and pepper
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For the vinaigrette:
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80 ml STAR extra virgin olive oil
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30 ml STAR vinegar
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60 g chopped walnuts
Instructions
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1.
Cook the quinoa and let it cool. Transfer it to a salad bowl.
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2.
Add the arugula, the halved cherry tomatoes, the diced feta, the sliced spring onion, the olives (Olives Low Sodium) also sliced, and the boiled eggs cut into wedges.
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3.
Prepare the vinaigrette by mixing all the ingredients. Pour it over the salad, toss, add salt and pepper to taste, and serve very cold.
