Quinoa & Persian Fetta Salad

INGREDIENTS

  • 1 cup quinoa seeds, rinsed & drained
  • 2 cups vegetable stock or water
  • 1 ripe avocado, sliced
  • 50g roasted almonds, sliced lengthways
  • 50g roasted pistachios
  • 3 stalks spring onion, chopped finely
  • 1 small red onion, sliced thinly
  • 2 handfuls rocket, hard stems removed
  • ¼ bunch parsley, leaves picked
  • ¼ bunch mint, leaves picked
  • Seeds from 1 pomegranate or
  • 2 tablespoons dried cranberries
  • 100g Persian Fetta cheese
  • DRESSING
  • 2 tablespoons olive oil
  • 1 tablespoon red wine vinegar

MATCHING WINE

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$35.00