Quinoa & Super-greens Salad with Honey and Lemon Dressing


  • 1/4 cup uncooked quinoa
  • OR 1 cup pre-cooked microwave quinoa
  • 6 rashers shortcut bacon
  • 1 1/2 cups green beans
  • 1/2 cups baby spinach
  • 3 cups frozen peas
  • 1/2 cup feta cheese
  • 1/2 cup flaked almonds
  • 1/2 cup fresh basil
  • 1/2 cup lemon juice (freshly squeezed is best: 1-2 large lemons)
  • 1 1/2 tbsp honey (to taste)
  • 1/4 cup olive oil
  • salt


  • Prep Ingredients: Cut green beans into thirds, trim the fat from the bacon and finely dice.
  • Cook the quinoa as per packet instructions.
  • Protein portion (e.g. chicken, beef, tofu, eggs) as specified in your plan.
  • Fry the diced bacon over moderate heat until browned and crispy.
  • Meanwhile, bring a saucepan to the boil, and steam the green beans until they soften, roughly 4-5 minutes.
  • Once the beans are cooked, set aside and use the remaining boiling water to warm the frozen peas - these can sit for up to 10 minutes completely off heat. This keeps them from shriveling!
  • Mix the cooked quinoa, bacon, beans, peas, flaked almonds, basil, feta and spinach together in a large bowl. The spinach should wilt due to the warmth of the salad.
  • In a jar, mix the lemon juice, honey and olive oil and shake until well combined. Add salt to taste (usually just a pinch or two).
  • Pour the dressing through the salad and enjoy!

If you are meal prepping this dish for the week, you can leave the basil, feta and dressing aside – it will keep better, especially if you are reheating this salad to eat warm.


Vegan adaptable:

  • Omit the bacon, or use a meat-free option
  • Omit the feta, or use cashew cheese or Bio Cheese

FODMAP friendly:

  • Reduce frozen pea amount to 1 cup, and substitute with 1 more cup of green beans.
  • Stick to 1 Tbsp honey for the dressing or use maple instead