For 2 to 3 people or a side for 5/6
Pop the quinoa and the stock or water in a saucepan and put on a gentle heat. The quinoa is cooked when all the water has been absorbed by the grain and it has opened out. It should have a slight bite. While that is cooking prepare all the other salad ingredients.
Put cooked quinoa, tomatoes, cucumber, peppers, sundried tomatoes and feta into a bowl gently mix together.
For the dressing half fill your jam jar with olive oil, add a third of the vinegar, the mustard, garlic, salt and pepper and chopped herbs. Put lid on jar and give a really good shake. Taste and adjust seasoning to taste. I would quite often add more mustard.
Add to salad and gently mix and scatter with pumpkin seeds.
You can use any salad or vegetables that you have lying around. I sometimes make this with raw brocolli or roasted pumpkin.