Lj's Mediterranean Quinoa

Ingredients

1/2 Cup of uncooked Quinoa

1 Large piece of Pumpkin peeled and cubed

1/2 Bunch Snake Beans Sliced

Sundried Tomatoes x 10 diced

(I have used my homemade skinny version with the tomatoes that were completely dried and soaked in boiling water for  a few minutes)

http://ljsgourmetkitchen.blogspot.com.au/2012/11/semi-dried-roma-tomatoes-with-fresh.html

100g of Low Fat Fetta crumbled

Handful of Kalamata Olives sliced

1/2 Red Onion Finely Diced

Juice of one fresh lime and the zest

What to do

Cook the Quinoa according to packet directions and let it cool. Blanch the snake beans in boiling water for a few minutes, drain and cool. Roast the pumpkin with a splash of herb infused olive oil, Cracked Pepper and Himalayan salt and let it cool. Add all of the ingredients to a big Salad bowl and give it a mix to combine. Pop into the fridge to let it cool before serving. 

Quinoa Salad w' Roasted Sweet Potato, Fetta, Olives, Sun Dried Tomatoes & Green Beans

This is a Serving for one...

Ingredients:

1/4 Cup of Dry Quinoa cooked to packet directions

4 Fresh Green Beans blanched in boiling water for a few minutes and then drained

6 Sun dried Tomatoes (I make my own in the dehydrator with dried herbs and Cracked Pepper and Sea Salt until really dry and rehydrate when I want to use them in hot water so they are virtually fat free)

50 Grams of Low Fat Lemnos Fetta Cheese

1 Small Sweet Potato roasted (see below)

6 Kalamata Olives Sliced

Balsamic Vinegar or Fat free Balsamic Dressing

What to do:

Toss it all together! That's it :-)

Slice your Sweet Potato in 1 cm slices. Throw into a snap lock bag with a small splash of Extra Virgin Olive Oil and some dried herbs of your choice. Toss them around in the bag to coat and place onto an oven tray lined with baking paper for easy clean up. Bake at 180 degrees until tender and a little crispy, approx 25 minutes depending in how much Sweet Potato you are baking.