400g ready to use quinoa pouch
5 tbsp olive oil
zest and juice 2 lemons
200g feta cheese
1 tomato chopped
400g deli veggies such as roasted peppers and eggplant, cut into bite-sized pieces
small bunch basil leaves (optional)
Empty the quinoa into a bowl, then add add the oil, and lemon zest and juice and fluff up with a fork.
Cut the feta into small chunks and add to the quinoa with the deli vegetables and basil, if using. Season and mix lightly.
Recipe adapted from: Good Food