80g/3oz quinoa, sliced
1 tomato, cut into 1cm/½in chunks
¼ cucumber, cut into 1cm/½in chunks
5 black olives, pitted
2 sprigs mint, leaves picked
1 tbsp extra virgin olive oil
salt and freshly ground black pepper
Cook the quinoa according to packet instructions.
Place the quinoa in the bowl you plan to eat from and add the feta, tomato, cucumber, olives and mint.
Drizzle liberally with the oil and season with salt and pepper.
Eat straight away or pack in your lunchbox ready to take to work.
Recipe adapted from: Good Food