This week I needed to mix up my weekday lunches. Instead of relying on Tuna or Chicken to bulk out my salad, I tried adding more veggies and a little feta cheese.
This Courgette (or Zucchini, if you prefer) and Mushroom quinoa salad is quick to make, and is great as both a cold or warm salad – which is useful when the weather jumps between snow and warm spring days regularly. Although I loved both, it was particularly great when warm as the feta cheese melts.
