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
1/4 bunch parsley, leaves picked
1/4 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

METHOD

Step 1

Place the rinsed quinoa
in a pan with 2 cups of vegetable stock or water. Season with salt if using water, bring to the boil, turn to a very low simmer and cook until the grains are tender to the bite, around 15 minutes. Drain well and return the pan to rest for 15 minutes.

Step 2

Place the cooked quinoa in a serving bowl and add the remaining salad ingredients.

Step 3

Mix the dressing ingredients and stir
gently through the salad.

Step 4

Enjoy with a crisp refreshing white wine
such as our Pinot Grigio.