Serves 4-8
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  1. Bring the water to a boil in a saucepan. Add the quinoa and one teaspoon of salt and return to a boil. Reduce the heat to low, cover and simmer for 15-20 minutes until all of the water has been absorbed.
  2. Transfer the quinoa to a large bowl and immediately stir in the lemon juice, olive oil, cumin and some salt.
  3. Stir in the mint, parsley, spring onion greens, cucumber, tomatoes and a generous crack of black pepper.
  4. Gently fold in the Feta. Serve at room temperature or slightly chilled.

Nutrition Facts

Per Serving
339kcals, 16.6g fat (6g saturated), 37.3g carbs, 5.7g sugars, 12.4g protein, 5.6g fibre, 0.645g sodium

DinnerVegetarian

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