2 - 3 people
150 g quinoa, rinsed well in warm water
1/2 teaspoon salt
1/2 teaspoon powdered fenugreek
2 dessert spoons fresh lime or lemon juice, I prefer Limes
120 millilitres extra-virgin olive oil
Freshly ground black pepper
1 handful of vine cherry tomatoes, halved
67 g chopped flat-leaf parsley
50 g chopped fresh mint
Measure quinoa then transfer to a sieve and generously wash the quinoa in warm water. This is important as the husk can contain elements that are not great for the digestion. Once rinsed, set aside and measure 300 g of water into a saucepan, adding half a teaspoon of salt. Bring the water to a boil and drop in the quinoa, simmer with the lid on for 10 minutes then take off the heat and leave for a further five minutes before fluffing with a fork. Once this is done, place in the salad dish and leave to cool.
In the meantime, press the juice of the lime or lemon into a separate bowl and then gradually whisk-in the olive oil to mix together. Season your dressing to taste with powdered fenugreek, salt and pepper. Wash your tomatoes and halve them taking care not to lose the pulp inside. Once finished, add these to the salad bowl with quinoa and toss to coat. Strip the leaves of mint and parsley onto a chopping board and use a knife to shred the leaves into small bits, which you can then add to the salad bowl and stir into the mix.
Remove the Feta cheese from the packet, drain the juice and then cube the cheese into small squares and add this to the salad bowl, ensuring the quinoa is fully cooled before doing so. Finally, drizzle over the lime and oil dressing and mix the salad thoroughly. You can prepare this a couple of hours before eating and cover until you need it, I find it is a great addition to a summer barbeque.