A delicious light salad perfect for a quick lunch or to batch cook to keep you going throughout the week. GF.
Bring the quinoa to a boil over a medium heat with 200ml of fresh water and the stock cube. Reduce to a simmer and allow to cook for 10-15 minutes until the liquid is absorbed and the quinoa is tender. Drain and allow to cool.
Whilst the quinoa is cooking bring a pan of water to a boil over a medium heat. Reduce to a simmer, add the peas and blanch for 3 minutes before draining and running under cold water to stop the cooking process and keep the peas as green as possible.
Thinly slice the spring onion and most of the mint leaves (leaving some whole for the garnish) and roughly cube the feta. Zest and juice the lemon.
To assemble the salad, transfer the quinoa into a large mixing bowl along with the cooled peas, spring onion, chopped mint, 3/4 of the feta, chilli, olive oil and a pinch of salt and pepper. Mix well to combine and taste - adding more seasoning if desired.
To serve, divide the quinoa salad between two plates and garnish with the remaining feta and mint leaves.
I prefer this from the fridge rather than at room temperature, so if you have the time I would recommend chilling this quinoa salad before serving.
Any leftovers will happily keep in the fridge in an airtight container for up to 4 days.
Remember to check the ingredients on your vegetable stock cubes for any preservatives/added sugar. I use the Kallo Very Low Salt Organic Vegetable Stock Cubes if you are wondering.
Try to buy the best quality feta cheese that you can afford - I promise you, the taste difference is huge!