A composed salad from one ready-to-eat product, already dressed and seasoned, needs only a leafy base and a protein to become a light weeknight dinner. Toast some seeds for texture, dress a handful of greens, and warm this through gently.

Serves 2. 15 minutes, 10 at the stove.

About 170 calories a serving, 7 g protein, 8 g carbohydrate, 14 g fat. From USDA figures for 100% of the ingredients; amounts are the recipe's.

Cook mode

1. Warm 1 tablespoon oil in a small skillet over medium heat, add the entire contents of the quinoa package, and stir gently until it's heated through and warmed at the edges, about 4 minutes. Season with salt and pepper to taste and transfer to a bowl.4 min
2. Toss 3 ounces mixed greens with a pinch of salt and pepper, divide between two plates, and top each with half the warm quinoa mixture.
3. Crumble 2 ounces feta cheese over each plate and serve at once.

Note Swap feta for ricotta or a soft cheese you have on hand. Keeps covered in the fridge for one day, though the greens will soften. Serve with a squeeze of lemon or a crusty bread to soak the dressing.