← Nouns Cooking · Plant-Based

Ingredients

• 200 g Quinoa, rinsed well
• 400 ml Water
• 1 Cucumber, diced
• 250 g Cherry tomatoes, quartered
• ½ Red onion, finely diced
• 75 g pitted Kalamata olives, sliced
• 120 g Feta, crumbled
• 1 handful Parsley, chopped
• 1 handful Mint, chopped
• 4 tbsp extra-virgin olive oil
• 1 Lemon, zested and juiced
• 1 tbsp red wine vinegar
• 1 clove Garlic, crushed
• 1 tsp Dried oregano
• ½ tsp Salt

Method

1. Put the quinoa and water in a pan with a pinch of salt. Bring to the boil, cover and simmer on low heat for 12–15 min, until the water is absorbed and the grains show little white tails.
2. Take off the heat and leave covered for 5 min, then fluff with a fork and spread on a tray to cool for 20 min.
3. Whisk all the dressing ingredients together in a large bowl.
4. Add the cooled quinoa, cucumber, tomatoes, onion, olives and herbs and toss well with the dressing. Fold in the feta gently, taste and season.

Tips

• Rinsing removes quinoa's natural bitter coating, so don't skip it.
• Keeps 3 days in the fridge; add a can of chickpeas to make it a main.

Sources

Written in our own words after cross-checking these recipes:

Love and Lemons BBC Good Food