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Pdf3 Lebanese cucumbers diced and quartered
1 red onion finely diced
1 punnet Roma tomatoes halved
1 can drained chickpeas
1 cup quinoa
1 ¾ cup of stock of water (for quinoa)
Juice of 1 to 2 lemons
50 grams sun-dried tomatos
Salt and pepper to taste
Dash of Balsamic vinegar
Step 1 add quinoa and water/stock to medium pot. Bring to boil, then cover and reduce to simmer. Leave for 15 minutes.
Once cooked, remove from heat and leave cover for a further 10 minutes.
Step 2 combine cucumber, onion, tomatoes, chickpeas, sun-dried tomatoes into a bowl. Season with salt and pepper and squeeze lemon juice over the top. Stir through, add extra salt pepper and hive to taste. Add dash of Balsamic vinegar and stir through.
Step 3 when quinoa is finished and cooled, add to bowl, stir through and serve.