1 cup Quinoa
2 cups vegetable or chicken stock stock or just water(i use organic vegetable stock cubes)
2 tomatoes diced
1 cucumber diced
4 strips roasted peppers diced
4 semi sundried tomatoes finely chopped
2 tablespoons roasted pumpkin seeds (or replace with another seed or nut)
feta
For Dressing
get a jam jar
olive oil
white wine Vinegar
1 tablespoon mustard
1 clove garlic crushed
fresh herbs finely chopped (parsley, coriander, chives, or basil)
Sea Salt and freshly ground black pepper

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.