Quinoa Salad with Olives and Sheep Cheese

Ingredients

• 150 g quinoa
• 300 ml Vegetable broth
• 1.5 red bell peppers
• 100 g black, pitted olives
• 1 Red Onion
• 150 g Feta
• 1 tbsp freshly chopped parsley
• 1 tsp freshly chopped mint
• 2 tbsp Lime juice
• 2 tbsp sunflower oil
• Salt
• Pepper (freshly ground)
• A handful of watercress

Instructions

1. 1.

   Rinse quinoa under running water until clear. Bring broth to a boil, add quinoa, cover and simmer over low heat for about 15 minutes. Remove from heat, drain if necessary, and let cool.

2. 2.

   Wash the bell peppers, halve them, remove seeds and white membranes, and slice into thin strips. Halve the olives. Peel the onion and cut into thin strips.

3. 3.

   Cut the feta into small cubes. Mix the quinoa with parsley, mint, onion, olives, and pepper slices, then season with lime juice, sunflower oil, salt, and pepper. Serve in bowls topped with watercress.