Quinoa and Vegetable Salad

Ingredients (Serves 3 – 4)

1. Quinoa – 1 cup

    Vegetable / chicken stock – 2 cups

    Salt – 1/4 tsp

    Garlic – 1 – 2 cloves, minced

Other ingredients

2. Zucchini – 1/2 cup, diced

    Red and green bell pepper – 1/4 cup each, chopped (optional)

    Broccoli – 1/2 cup, cut into small florets

3.  Red onion – 1/4 cup, finely chopped

     Grape tomatoes- 10 – 15, halved

     Olives (green or black) – 1/4 cup, sliced

     Cucumber – 1/2 cup, peeled, seeded and diced

4. Extra virgin olive oil – 1.5 tbsp

    Red wine vinegar – 1.5 tbsp

    Lemon juice – 1.5 tbsp

    Salt and pepper – To taste

    Crumbled feta cheese – 1/4 cup heaped or as required to taste

Method

1. Cook quinoa adding all the other ingredients numbered 1, until done. It takes about 12 – 15 minutes. Switch off. Open the lid and add zucchini, red and green bell pepper and broccoli. Mix well. Set aside to cool.

2. Once it cools down, add the ingredients numbered 3 and 4 to the quinoa mixture. Mix well. Serve after 1 hour. Refrigerate leftovers. Serve at room temperature. It tastes even better the next day.