250 g quinoa
1 clove of garlic
4 tbsp extra virgin olive oil
1.5 tbsp red-wine vinegar
1 tbsp dried Greek herbs or oregano
2 sweet pointed peppers (2 different colours)
150 g Greek feta
75 g watercress
5 tbsp Kalamata olives
4 tbsp walnuts, coarsely chopped
1 Cook the quinoa according to the instructions on the packet. If necessary, drain and then arrange on a shallow dish or tray. Leave to cool a little. Crush the garlic above the quinoa and then mix it together along with the olive oil, vinegar and Greek herbs or oregano. Allow to cool thoroughly.
2 Remove the stem and the seeds from the peppers. Slice the flesh thinly into rings. Dice the feta and remove the hard stems from the watercress. Crumble the feta, then mix it together with the watercress and the olives through the quinoa and garnish with the pointed pepper and walnuts.
Variation tip: For an extra-high vegetable content, substitute the quinoa with 400 grams of cauliflower couscous (also known as cauliflower rice). You can either buy it ready-made or make it yourself by pulsing 400 grams of raw cauliflower florets in the food processor.