A light and refreshing salad for busy weekdays when you don’t want to compromise on health or flavor.

Preparation time: 30 min

Serves: 2

Vegetarian (vegan option available)

Ingredients

• 2 dl quinoa
• 75 g kale
• 75 g spinach
• 1 zucchini
• 150 g chickpeas
• 2 spring onions
• 20 kalamata olives
• 1 handful parsley
• 1 handful mint
• 1 handful chives
• 150 g feta (vegan: use vegan feta)
• 2–3 tbsp olive oil
• Zest of 1 lemon
• Juice of ½ lemon
• 1 tbsp apple cider vinegar
• Salt and pepper

Instructions

1. Start with: rinse the quinoa thoroughly in water. Repeat until the water runs clear. Add 2 dl quinoa and 4 dl water to a small pot and cook until all the water is absorbed.
2. Prepare the vegetables: finely slice the kale and place it in a large bowl with a pinch of salt. Massage the kale for a few minutes until tender. Then add the sliced spring onions, spinach, olives, drained and rinsed chickpeas, and the chopped herbs.
3. Zucchini: cut the zucchini into irregular bite-sized pieces and fry them in a bit of olive oil until golden. Add them to the bowl.
4. Make the dressing: in a small bowl or jar, whisk together 3 tbsp olive oil, 1 tbsp apple cider vinegar, lemon zest, lemon juice, salt, and pepper (you can use a milk frother for extra smoothness).
5. When the quinoa is done, add it to the bowl along with the vegetables, dressing, and feta. Toss everything well until evenly coated.