• TO DRINK: A fresh sauvignon blanc, such as Durbanville Hills, will match the dressing’s acidity yet enhance the salad’s flavours.

    Mediterranean quinoa salad

    Serves: 4
    Cooking Time: 1 hour

    Ingredients

    • 500ml (2 cups) water
    • a pinch of salt
    • 250ml (1 cup) quinoa, rinsed
    • 2 garlic cloves, crushed
    • 3 red spring onions, chopped
    • 250g Rosa tomatoes, halved
    • 1 cucumber, cubed
    • 50ml fresh rosemary, chopped
    • 50ml fresh coriander, chopped
    • a handful of fresh flat-leaf parsley, chopped
    • a small bunch of watercress, chopped
    • DRESSING
    • juice of 1 lemon
    • 60ml (¼ cup) extra virgin olive oil
    • 150g feta, crumbled
    • 150g black olives, pitted
    • salt and freshly ground black pepper, to taste

    Instructions

    1

    Bring the water and salt to the boil and add the quinoa. Cover and simmer on a medium heat for 20 minutes. Remove from the heat and leave to cool to room temperature.

    2

    Spoon the quinoa into a bowl and add the garlic, spring onion, tomatoes, cucumber and herbs. Mix to combine and refrigerate until ready to use.

    3

    For the dressing, pour the lemon juice and olive oil into a mixing bowl and combine. Add the feta and olives, and toss to mix well with the olive oil mixture. Set aside for 30 minutes.

    4

    Spoon the quinoa salad into a serving dish, toss through the dressing and serve.