Quinoa, a protein-rich seed, makes a great substitute for rice or couscous
Prep:15 mins
Serves 4
200g quinoa1 tsp olive oil1 shallot or ½ onion, finely chopped2 tbsp tarragon, roughly chopped14 400g can Puy or green lentils rinsed and drained¼ cucumber, lightly peeled and diced100g feta cheese, crumbled6 spring onions, thinly slicedzest and juice 1 orange1 tbsp red or white wine vinegar
STEP 1Cook the quinoa in a large pan of boiling water for 10-15 mins until tender, drain well, then set aside to cool.STEP 2Meanwhile, heat the oil in a small pan, then cook the shallot or onion for a few mins until softened. Add the tarragon, stir well, then remove from the heat.STEP 3Stir the softened shallot and tarragon into the cooled quinoa along with the lentils, cucumber, feta, spring onions, orange zest and juice and vinegar. Toss well together and chill until ready to serve.
