Quinoa, Feta and Avocado Salad

What you will need:

2-3 Cups of Quinoa

2 ½ cups Mixed Vegetables (carrots, red onions, broad beans and broccoli)

2-3 tbsp of Patricia and Paul Garlic Infused EVOO

2 Gluten Free Stock Cubes

1/8 tsp of Salt

1/8 tsp of Black Pepper

¼ of Dried Mixed Herbs

Half an Avocado

½ cup Feta Cheese

2 Tbsp Raisins

2 Tbsp of Fresh Cilantro

2 tbsp of Patricia and Paul Fig Balsamic Vinegar

1 tbsp of Honey

Preparation:

Cook the quinoa according to the packet's instructions before removing from the cooker, fluffing up with a fork (I like to add a bit of butter, salt and black pepper at this stage) and setting aside. In a frying pan, add the oil and when hot, add the vegetables and crumble over the stock cubes and mixed herbs, frying over a moderately high heat until the vegetables are cooked (but still al dente). Add the quinoa to the vegetables and fold in so that everything is covered. Add a bit more seasoning (if required) before removing from the frying pan. Plate up and add the feta, raisins, fresh coriander and avocado. Mix the balsamic vinegar and honey together and pour over the salad before serving.