European Quinoa Salad

Delicious quinoa packed with juicy salad pieces.

This is a Greek dish with South American tendencies.

to taste

salt

to taste

FAIRTRADE freshly ground black pepper

200 g dry weight

FAIRTRADE red quinoa

450 ml

vegetable stock

Greek olives

2 medium

red salad onions

250 g

cherry tomatoes

150 g

feta cheese

1 handful

fresh parley

1 handful

fresh coriander

Cook the quinoa using the vegetable stock, and allow to cool. The quinoa should be moist but not running wet once cooked.

Quarter the olives.

Halve the tomatoes.

Skin the onion and slice thinly.

Cut the cheese into small pieces, or crumble.

Using a herb knife, cut the herbs into small pieces.

Drain any surplus liquid from the quinoa.

Gently turn the quinoa, olives, tomatoes, herbs and cheese in a bowl to mix. Check the seasoning and adjust with salt and pepper as necessary.

Allow to cool in the refidgerator.

Serve with Lemon Sauce as a dressing on the side.

Omit the cheese for a vegan dish.

Any type of quinoa will do, but white quinoa cooks faster than red.

Substitute mature cheddar for feta if necessary.