100g quinoa

200ml hot vegetable stock

1 tsp chopped chives

1 red pepper

½ cucumber

50g feta cheese, cubed

50g sliced olives

1 tomato, diced

2 tbsp pesto

2 tbsp toasted pine nut

Serves - 2


Tip quinoa into a large bowl, pour over stock. Cover, then leave for 10 mins, until fluffy and all the stock has been absorbed.

Meanwhile, slice the tomatoes and pepper and dice the cucumber.

Add these to the quinoa, fork through pesto, olives, crumble in feta, then sprinkle over pine nuts to serve.

Recipe adapted from: Good Food
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