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- 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.
- Transfer the quinoa to a large bowl and immediately stir in the lemon juice, olive oil, cumin and some salt.
- Stir in the mint, parsley, spring onion greens, cucumber, tomatoes and a generous crack of black pepper.
- Gently fold in the Feta. Serve at room temperature or slightly chilled.
339kcals, 16.6g fat (6g saturated), 37.3g carbs, 5.7g sugars, 12.4g protein, 5.6g fibre, 0.645g sodium
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