150 g (5 oz) red quinoa, rinsed under running cold water
300 ml (1/2 pint) boiling water
4 yellow or red tomatoes, deseeded and diced
1 large green pepper, finely chopped
2 spring onions, finely sliced
100 g (3 1/2 oz) pitted Kalamata olives, roughly chopped
1/2 cucumber, cut in half lengthways, deseeded and sliced
grated rind and juice of 1 lemon
3 tablespoons chopped parsley
3 tablespoons chopped mint
4 small red or white chicory, sliced
100 g (3 1/2 oz) reduced-fat feta
2 tablespoons toasted mixed seeds
small handful of alfalfa sprouts
Tip the quinoa into a medium-sized saucepan and pour over the measured boiling water. Cover the pan and simmer gently for about 12–15 minutes. It is ready when the seed begins to come away from the germ. Drain the quinoa into a fine sieve and cool under running cold water. Drain well.
Meanwhile, mix together in a large bowl the tomatoes, pepper, spring onions, olives and cucumber, then stir in the lemon rind, parsley and mint.
Mix the cooled quinoa through the vegetables and season with salt, pepper and lemon juice, to taste. Set aside for 5–10 minutes to allow the flavours to develop.
Scatter the chicory on to 4 serving plates, spoon over the quinoa salad and crumble over the feta. Sprinkle with the toasted seeds and alfalfa sprouts and serve.