If you don’t like huge portions but want a healthy very filling lunch then this is the one for you.  It is my absolute favourite.  The base of this recipe comes from a small deli in Riyadh and I have added my own touches to make it super healthy and nutritious, whilst giving slow releasing energy for hours.  Can be eaten warm of chilled – I like to let this cool down and take to work for lunch the following day:

Ingredients (One Portion)

40g Quinoa (uncooked)

6 squares Feta Cheese

½ Red Pepper

½ Yellow Pepper

½ Spring Onion

1 Date (optional)

1 tsp Olive Oil

1 tsp Balsamic Vinegar

Directions

Put quinoa (pronounced Keen-aw), in a pan and cover with boiling water.  Mix in and leave to simmer on heat, stirring every so often to ensure not sticking to pan.  Once water absorbed check the quinoa is cooked – it should be soft with no hard bits.   Whilst quinoa cooking, chop the other ingredients.  Once cooked, add chopped ingredients.  Add the Olive Oil and Balsamic Vinegar and stir well.

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