Serves 4
1/4 cup quinoa, cooked
1/4 cup lupin kibble, cooked
1/4 cup black lentils, cooked
300g sweet potato, diced and roasted
12 sun-tried tomatoes, sliced
1 cup of baby spinach
40g feta
20g pine nuts
drizzle of olive oil
- Preheat oven to 180 degrees celsius.
- Cook quinoa according to packet instructions.
- Cook lupin kibble: in 2 cups of boiling water for 4 minutes, drain.
- Cook black lentils: in 2 cups of boiling water for 8 minutes, drain.
- Peel and dice sweet potato, roast with olive oil and salt and pepper for 25 minutes in oven.
- Combine all ingredients.
Tips:
- Lupin kibble is so much easier to cook than any other grain!
- Don’t add the dressing until you’re planning to eat the salad. The salad will remain fresh for a full day without salad dressing.
- These grains freeze so well cooked. Put them in a plastic zip-lock bag, flattened nice and thin. You’ll be able to break off what you like and keep the rest frozen.
- Don’t worry about weighing. Make life easy – guess!