Tired of cooking boring quinoa? Try this colourful bowl of ancient grains with 7.5g of fibre and 9.4g of protein
Ingredients
For the ancient grain salad
- 50g H&B Carlin Peas
- 50g H&B Quinoa
- 50g H&B Lentils
- 1 handful mixed herbs (mint, parsley and basil), roughly chopped
- Salt and black pepper to taste
- Juice of 1 lemon
For the mustard greens
- 100g kale
- 2 tsp wholegrain mustard
| Per | 100g | Serving (76g) |
|---|---|---|
| Energy (Kj) | 787 kJ | 601 kJ |
| Energy (kcal) | 187 kcal | 143 kcal |
| Fat | 2.3g | 1.8g |
| of which saturates | 0.3g | 0.3g |
| Carbohydrates | 24g | 18g |
| of which sugars | 4.1g | 3.1g |
| Fibre | 9.8g | 7.5g |
| Protein | 12g | 9.3g |
| Salt | 0.37g | 0.28g |
Step 1
Cook the carlin peas, quinoa and lentils separately according to packet instructions. Drain well and leave to cool slightly.
Step 2
Once cooled, combine the grains in a large bowl. Add the chopped herbs, lemon juice and season with salt and black pepper. Mix well.
Step 3
Bring a pan of water to the boil. Add the kale and cook for two minutes until just tender. Drain, then return the kale to the hot pan.
Step 4
Stir the wholegrain mustard and a squeeze of lemon juice through the kale until evenly coated.
Step 5
To serve, spoon the ancient grain salad into a large bowl and top with the mustard greens. Serve warm or at room temperature.
