Who doesn't like easy recipes, right? This is an exceptionally simple salad full of properties. The base is quinoa, that "superfood" that you all know and that we can find in almost any supermarket. I am not going to tell you anything about its benefits, as I think they are well known.
Pre-marinated feta cheese worked great here. If not, you can marinate it yourself by simply crumbling the cheese into a glass jar with some olive oil and a couple of crushed garlic cloves, black peppercorns, thyme, and a couple of whole cayenne. Refrigerate for a day and that's it. The idea is to get a combination that is very aromatic. You can also experiment with other herbs of your choice, or even change the feta for your favorite blue cheese.
Prep Time: 5 mins
Cook Time: 15 mins
600ml vegetable stock
50g dried cranberries
50g pecan nuts, chopped
75g feta, crumbled
2 spring onions, finely sliced
1 large handful of fresh parsley, chopped
finely grated juice and zest of 1/2 lemon
1 tbsp extra virgin olive oil
1. Put the quinoa in a pan and cover well with vegetable stock. Bring up to a boil, then simmer for 15-20min or until the quinoa is tender (top up with stock as needed) and then transfer to a serving bowl and leave to cool.
2. Once the quinoa is cool, mix in the dried cranberries, pecan nuts, feta, spring onions and parsley.
3. In a small bowl, stir together the lemon zest, lemon zest and juice and season with salt and pepper.
4. Pour over the quinoa mixture and toss to combine, then serve.