1 cup quinoa
1 cucumber, peeled, seeded and diced
1 small red onion, chopped
2 tbsp chopped parsley
2 tbsp chopped mint
salt and freshly ground black pepper
1/2 cup olive oil
2 tbsp fresh lemon juice
2 oz (55 g) feta cheese
1/2 cup pitted and coarsely chopped Kalamata olives
Rinse the quinoa well in a fine mesh sieve. Drain and place it in a medium heavy-bottomed pan. Stir constantly over a medium heat about 3 minutes, until the grains separate and begin to brown.
Add 2 1/4 cups water and 1/2 tsp salt and bring to a boil over high heat. Reduce the heat and cook for 15 minutes, or until the liquid is absorbed. Transfer to a bowl and let cool.
Add the cucumber, onion, parsley and mint to the quinoa. Whisk together the oil and lemon juice in a small bowl. Pour over the quinoa and mix.
Sprinkle with the feta cheese and olives. Season with salt and pepper, and serve.