Ingredients
| to taste |
salt |
| to taste |
FAIRTRADE freshly ground black pepper |
| 200 gm dry weight |
FAIRTRADE red quinoa |
| 450 ml |
vegetable stock |
| 16 |
Greek olives |
| 2 medium |
red salad onions |
| 250 gm |
cherry tomatoes |
| 150 gm |
feta cheese |
| 1 handfull |
fresh parley |
| 1 handful |
fresh coriander |
| FAIRTRADE |
Sources
Fresh food
Quinoa
Herbs and Spices
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Method
Preparation
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 scheese into small pieces, or crumble.
Using a herb knife, cut the herbs into small pieces.
Assembly
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.
To serve
Serve with Lemon Sauce as a dressing on the side.
Variations
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.
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