170g quinoa, uncooked
Salt and black pepper
4 tbsp lemon juice
2 tbsp olive oil
1 tsp ground cumin
Large bunch of fresh mint leaves, chopped
Large bunch of fresh parsley leaves, chopped
4 spring onions, chopped, green parts only
1 large cucumber, diced
400g cherry tomatoes, halved lengthwise
120g Feta, crumbled
- 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