adding a stock
cube to the
Kallo has an
of Very Low Salt
Cook the quinoa in a large pan of
boiling water for 10-15 mins until tender,
drain well, then set aside to cool.
Meanwhile, heat the oil in a small pan,
then cook the shallot or onion for a few
mins until softened. Add the tarragon,
stir well, then remove from the heat.
Stir the softened shallot and tarragon
into the cooled quinoa along with the
lentils, cucumber, feta, spring onions,
orange zest and juice and vinegar. Toss
well together and chill until ready to serve.