- 200g quinoa
Tiny, bead-shaped, with a slightly bitter flavour and firm texture, quinoa may not be a…
- 1 tsp olive oil
Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…
- 1 shallot or ½ onion, finely chopped
Related to the onion (as opposed to being a younger version of it), shallots grow in clusters at…
- 2 tbsp tarragon, roughly chopped
A popular and versatile herb, tarragon has an intense flavour that's a unique mix of sweet…
- 14oz 400g can Puy or green lentils rinsed and drained
The lentil plant (Lens Culinaris) originates from Asia and North Africa and is one of our oldest…
- ¼ cucumber, lightly peeled and diced
- 100g feta cheese, crumbled
- 6 spring onions, thinly sliced
Also known as scallions or green onions, spring onions are in fact very young onions, harvested…
- zest and juice 1 orange
One of the best-known citrus fruits, oranges aren't necessarily orange - some varieties are…
- 1 tbsp red or white wine vinegar
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.
For extra flavour, try adding a stock cube to the water when cooking quinoa. Kallo has an excellent range of Very Low Salt cubes.