A healthy, tasty, moreish salad.
- 1/2 cup quinoa
- 1 cup water
- 1/2 broccoli
- 2 tomatoes, diced
- 3 spring onions, sliced
- 1/2 block feta, diced (for vegan version use vegan tofu feta, or leave out and replace with salt)
- 1 lemon
- Bunch parsley, finely chopped
- Cracked pepper
Cut the stem of the broccoli until the florets separate away into smaller pieces.
Rinse the quinoa and then bring to the boil in twice the amount of cold water. Once boiling, turn down and simmer for ten minutes for white quinoa. Darker varieties may need longer. Steam the broccoli on top of the quinoa for five to ten minutes until just cooked.
While the quinoa and broccoli is cooking, chop the tomatoes, spring onions, herbs and feta and add them to a salad bowl.
To extract the lemon juice, roll the lemon back and forth on the counter pressing down on it to break up the fibres inside, then halve it, juice it and set the juice aside.
Once all the water is absorbed, the quinoa should be cooked. It should be soft, but still a bit crunchy, like caviar. Let it cool, then add it to the other salad ingredients. Drizzle the lemon juice over the top and serve or store in the fridge for later.