- 2 cups cooked quinoa
- 1/2 Cup red cherry tomatoes, halved
- 1 Small Japanese/English cucumber, deseeded and diced
- 2 Tablespoon dried cranberries
- A handful of chopped basil OR cilantro
For the dressing
- 1/4 Cup olive oil
- 3–4 Tablespoons freshly squeezed lemon juice
- 1 Small clove garlic, grated or mashed into a paste
- 1 Small red onion, diced
- 2 Green chilies, sliced
- 3 Tablespoon of feta, crumbled
- Salt and freshly ground black pepper to season
- In a bowl, add the olive oil, lemon juice, salt and black pepper and give it a light whisk.
- Add chopped onion, chilies, garlic and feta.
- Mix in the tomatoes, cucumber, cranberries and quinoa.
- This can be eaten now or allow it to sit in the refrigerator for at least 1 hour so that the flavours can develop.
- Just before serving, top with chopped basil or cilantro.
