Serves between 4 and 6
300g black/red or white quinoa
Punnet of cherry tomatoes
200g feta cheese
bunch of mint leaves finely chopped
We quite often use black quinoa at the deli, as it looks striking as well as having a good bite to it. However if you can only get your hands on white quinoa that will do, however it may be a little mushier.
Get a large pan of boiling water and pour the quinoa in and allow to simmer for about 10-15 minutes. It is pretty similar to cooking rice, you will know when it is ready when the grains are tender but still have some bite to them. I also quite often add a tablespoon of veg stock to the water as this then gives the quinoa a background flavour. once it is cooked, drain with a sieve and run under some cold water for a few seconds and then allow to cool
Next get the cherry tomatoes and cut them in half. Get the cucumber, cut it length ways down the middle and with a spoon scoop out the seeds. Cut the cucumber into half moon shapes. chop the bunch of mint nice and finely.
Put the quinoa into a large bowl and add the cucumber tomatoes and mint. Then simply crumble in the feta. As you can see from this photo we used quite a lot of feta, so it is up to you if you want it quite feta heavy or not! This salad is also pretty minty, which I think works really well, so make sure not to just scatter a few mint leaves over the top, be brave and add quite a lot and then you will get the lovely contrast between the mint and the salt.