Ingredients Jump to Instructions ↓

  1. 3/4 cop quinoa

  2. 6 vine ripe small tomatoes, quartered.

  3. 1 bunch of parsley, finely chopped

  4. 1 small bunch of mint, finely chopped

  5. 6 scallions, finely chopped two hand fulls of fresh spinach

  6. 1/4 cup chicken broth

  7. 4oz of feta cheese, crumbled Dressing:

  8. 6 table spoons extra virgin olive oil Juice of

  9. 1 small lemonade Sea salt and ground

Instructions Jump to Ingredients ↑

  1. Place the quinoa in a strainer and rinse well under cold running water, then transfer to a saucepan and pour 1 cup cold water. Bring to a boil, then turn the heat down, add the 1/4 cup of broth and cover with a lid and leave to simmer 15-20 minutes until the quinoa is tender and the liquid is absorbed; transfer to a over safe serving bowl and leave to cool. Preheat oven to 400. Whisk together dressing ingredients, season with salt and pepper. Add tomatoes to the remaining liquid and let simmer for 5 minutes. Add the spinach and cook until wilted. Add parsley, mint, scallions, tomatoes, wilted spinach and feta cheese to the serving bowl with the quinoa. Pour the dressing evenly across the dish. Then mix well. Bake until heated through. (about 15 minutes)


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