Quinoa is back! I have to say again that this grain has been a wonderful discovery.
OK, so it's just another salad for the moment but salad in April? It is quite mild here where I live, and light salads still play a regular part on the home cooking menu.
With only 5 ingredients in this dish, it can be prepared and served in 20 minutes. Simple cooking can be very satisfying and this recipe definitely falls into the "simple" category and it is incredibly satisfying as well.
Cook Time: 15-20 mins
250 g quinoa
500 ml chicken stock
150 g cherry tomatoes
handful of fresh basil leaves, chopped
75 g crumbled feta cheese
salt and pepper, to taste
juice of 1 small lemon
1. Rinse the quinoa and in a small sauce pan on high heat add the quinoa and chicken stock. Bring to the boil and then reduce the heat and simmer for 12 minutes or so, or until the stock has been absorbed.
2. Once the quinoa is cooked, fluff it up with a fork and allow to cool to room temperature.
3. Toss the quinoa with the cherry tomatoes, basil and feta. Add the lemon juice and season with salt and pepper.