Fresh quinoa and feta Bio salad

Ingredients

Preparation

Method Peel and grate the carrot with a coarse grater. Peel the cucumber and cut into dice. Cut the tomato into dice. Crumble the cheese. Place the quinoa and water in a pot with lid and cook over a low heat for 25 minutes or until all of the liquid has been absorbed. Cool on a tray.

Assembly: Add the olive paste to the quinoa and mix thoroughly, then add the vegetables, cheese, olive oil and chopped mint.