1 cucumber, peeled, halved, deseeded and thinly sliced
1 red onion, thinly sliced
juice of 1 lemon
juice of 1/2 an orange
200 g (7 oz) quinoa
600 ml (1 pint) vegetable stock
1 tablespoon olive oil
4 tablespoons each of chopped coriander, mint and parsley
100 g (3 1/2 oz) green olives, pitted
100 g (3 1/2 oz) mild Peppadew peppers, drained and roughly chopped
salt and pepper
Place the cucumber and red onion in a bowl, season well and pour over the lemon and orange juices. Cover and set aside.
Rinse the quinoa thoroughly under cold water in a sieve. Drain and place in a heavy-based saucepan over a medium heat. Cook, stirring continuously, for 3–4 minutes or until the grains separate and begin to brown.
Add the stock and bring to the boil, stirring continuously. Reduce the heat and cook for 15 minutes, or until the liquid is absorbed. Transfer to a wide serving bowl and drizzle over the olive oil.
Spoon over the cucumber and red onion mixture with its juices and stir in the chopped herbs, olives and Peppadew peppers.