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𝔽𝕖π•₯𝕒, π•„π•šπ•Ÿπ•₯ & ℙ𝕖𝕒 β„šπ•¦π•šπ•Ÿπ• π•’ π•Šπ•’π•π•’π••. I’m holding on to the final little bit of summer time an…

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𝔽𝕖π•₯𝕒, π•„π•šπ•Ÿπ•₯ & ℙ𝕖𝕒 β„šπ•¦π•šπ•Ÿπ• π•’ π•Šπ•’π•π•’π••.

I’m holding on to the final little bit of summer time and having fun with my September salads. This can be a tasty, nutty and scrumptious salad that you could make and revel in as a wfh lunch. Add any protein for a filling lunch made in much less then 30 minutes. When you don’t have the substances do a fridge foliage and see what you need to use up!

Elements:
-35g white or pink quinoa
-Handful of recent mint leaves, finely shredded
-Handful of recent corriander
-Half a pink onion chopped,
-Finely chopped celery
-Finely grated zest and juice Β½ lemon
-Β½ small pink chilli, deseeded and finely chopped
-30g frozen peas, thawed
-25g feta, chopped into small cubes
handful of toasted nuts. (Vegan: substitute for vegan feta, tofu, soy)

Technique:
-Boil the quinoa as per packet directions.
-Add the celery, onion, and cooked peas to a bowl. Smash a few of the peas.
-Add the quinoa
-Season with lemon zest, lemon, salt pepper, recent chilli, salt pepper, smoked paprika skinnyfoodco
-Add the feta
-Combine nicely and serve with some chopped nuts, garnish with extra mint, and herbs
❀️Present some love and double faucet this salad❀️
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mahamx

24 thoughts on “𝔽𝕖π•₯𝕒, π•„π•šπ•Ÿπ•₯ & ℙ𝕖𝕒 β„šπ•¦π•šπ•Ÿπ• π•’ π•Šπ•’π•π•’π••. I’m holding on to the final little bit of summer time an…

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