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Place the babyleaf salad on a plate, slice the radish and lay on the salad leaves. Set aside while you do the quinoa.
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Pour the quinoa into a pan. Make up the stock using boiling water and add to the pan, place on a low-medium heat and cook for around 10 minutes until the water has been absorbed and the quinoa has "popped".
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Scatter the cooked quinoa over the leaves and radish.
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Slice the fig and crumb the feta onto the salad, finish by drizzling over the a teaspoon of honey, the sweetness compliments they salty flavour of the feta however you don't have to use honey, a simple vinegar dressing would also work well.
Gluten Free Fig and Feta Salad
Back to all recipes.Salads don't have to be boring, this one has an almost Mediterranean feel, a typical fig salad usually uses Parmesan, but in this one we have switched the cheese to a Greek Feta which pairs really well with sweet figs, the saltiness of the feta is just a perfect match and it is of course naturally gluten free too.
This recipe is...
- Preparation Time: 5 Mins
- Cooking Time: 10 Mins
- This recipe makes 1 serving
This recipe contains:
- Dairy
Ingredients
Handful babyleaf salad
1 radish
30g quinoa
150ml vegetable stock
1 fig
45g feta
1tsp honey
Method
Nutritional Information (Per serving)
Cals
Calories
334
Carbs
41g
Fibre
5g
Fat
14g
Sugar
19g
Protein
13g
Alison Peters has been Coeliac since June 2014 and launched Coeliac Sanctuary in August of that year, and since then has aimed to provide a one stop shop for Coeliacs, from blogs, to recipes, eating out guide and online shop.
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