Green Protein Salad

This nutritious salad is a delicious source of vegetarian protein. Quinoa is one of the best sources of protein around, and the egg gives an extra boost while helping to keep you full. Olives are a good source of essential healthy fats and add a complex, tangy flavour to the salad. I love this salad because it doesn't require any dressing, making it doubly healthy!

This recipe makes 2 servings.

Ingredients

• 2 cups of mixed lettuce leaves
• 1 cup of quinoa
• 1 cup or purple cabbage, diced
• 4 boiled eggs, halved or quartered
• 2 heaped tablespoons of mayonnaise OR plain yoghurt
• ½ cup of sliced red onion
• 2 sticks of celery, chopped,
• ½ cup of halved, pitted olives
• 1 teaspoon of dried basil
• sea salt and black pepper to taste

Method

1. To cook the quinoa, first rinse under cold running water to remove its bitter flavour. Tip into a pan and add double the amount of salted water. Place over a medium heat and bring to the boil. Reduce to a simmer for 10 to 15 minutes, or until tender and the liquid is absorbed.
2. Wash the lettuce leaves and toss them in a serving bowl, then set aside.
3. In a separate bowl, mix all the other ingredients together, including the quinoa.
4. Add to the lettuce leaves and serve.