Mediterranean Quinoa Salad

Method

1. Cook and cool the quinoa

2. Place the quinoa and water in a saucepan and bring to the boil. Add the stock cube and stir until dissolved. Reduce the heat to a gentle simmer and cook for 15 minutes, until the liquid has been absorbed. Remove from the heat, cover and leave for 5 minutes. Transfer to a large mixing bowl, cover with a clean tea towel and leave to cool.

3. Prepare the remaining ingredients. While the quinoa cooks, finely dice the cucumber, tomatoes and capsicum. Reserve a little of each vegetable for garnishing. If using whole olives, remove the stones and slice finely. Finely chop the basil, reserving some whole leaves for garnishing.

4. Combine and dress. Once the quinoa has cooled, stir in the cucumber, tomatoes, capsicum, olives and chopped basil. Add the olive oil, balsamic vinegar and lemon juice, then mix thoroughly. Taste and add more olive oil and a pinch of salt if needed.

5. Garnish and serve. Transfer to a serving bowl and garnish with the reserved cucumber, tomato, capsicum and basil leaves.