Quinoa, Feta and Spinach Salad
Begin by preparing and cooking the quinoa – If you have time soak the quinoa in cold water for 15 mins, if short of time use hot water for 5 minutes. Drain, rinse, add to the saucepan with 450ml of cold water, cover and bring to the boil. Reduce to a low temperature and simmer for 15 minutes. Take the pan from the heat and allow to settle for 5 minutes and then fluff up the quinoa with a fork.
Toast the walnuts on a baking sheet in a hot oven for 5 minutes.
Place the quinoa in a salad bowl. Add the oil, balsamic vinegar, cumin and garlic. Toss well. Stir in the feta, cucumber, spinach and spring onions. You may want to add a little more white balsamic or oil. Finally scatter with the walnuts and olives.