Greek Salad with Quinoa

Serves 1, Cook 15 Min

• 1⁄4 cup quinoa, rinsed thoroughly
• 1⁄2 cup vegetable stock
• 20g feta, crumbled
• 1⁄2 tsp dried oregano
• 1⁄2 punnet cherry or grape tomatoes, halved
• 1 Lebanese cucumber, chopped
• 1 tbs kalamata olives, pitted & halved
• 1⁄4 red onion, thinly sliced

Dressing

• 1 tsp olive oil
• 1 tsp lemon juice
• 1⁄4 tsp dried oregano
• Salt & pepper, to taste

In a saucepan, add quinoa and stock and bring to a boil over medium heat. Reduce to a simmer for around 8 to 10 minutes or until stock has absorbed. Remove from heat, fluff with a fork then set aside to cool.

Toss crumbled feta with dried oregano.

In a large bowl, combine tomatoes, cucumber, olives and red onion with quinoa.

Whisk together dressing ingredients then toss through salad with crumbled feta.