500grammescooked quinoaI used Merchant Gourmet’s red and white ready to eat
140grammesfeta cheeseor a reduced fat equivalent
400grammescherry tomatoeshalved or quartered depending on size
320grammesCucumberhalved, deseeded and cut into 1/2cm slices
320grammesred pepperdeseeded and chopped into 1cm dice
80grammesred onionhalved and thinly sliced
largehandfulfresh mintfinely chopped
Prepare all the salad vegetables and place in a large serving dish. It is worth deseeding the cucumber if you are preparing this in advance so that the salad doesn’t become soggy with the watery seeds.
Add the quinoa and mint and combine well with clean hands to break down any clumps without squishing the salad.
Add lemon juice and oil and stir through gently, before crumbling the feta over the top.