Prep 10 mins Cook 15 mins Makes Serves 1 Source 28bysamwood.com
In a saucepan, add quinoa and stock and bring to a boil over medium heat. Reduce to a simmer for around 8-10 minutes or until stock has absorbed. Remove from heat, fluff with a fork then set aside to cool.
Toss crumbled feta with dried oregano.
In a large bowl, combine tomatoes, cucumber, olives and red onion with quinoa.
Whisk together dressing ingredients then toss through salad with crumbled feta.
Energy 1540.54 kJ
Calories 367.94 cal
Sat. Fat 4.97g