KEY POINTS:
Serves 4
1 cup red quinoa
½ cup of vegetable stock
Water
12 baby carrots
1 cup of fresh peas
100g goat feta
Half a perfectly ripe avocado per person
1 lemon
1 Tbs extra virgin olive oil
Flaky sea salt and freshly ground black pepper
1 Put 1 cups of water in a saucepan. Add the stock then when simmering, pour in the quinoa. Boil for 20 minutes or until tender, drain and cool.
2 Put a second saucepan of water on to boil. Add salt then when boiling add the carrots and peas. Cook for 3 minutes then drain and cool. Slice the carrots.
3 Crumble the feta and slice the avocado. Combine the quinoa, carrots, peas, feta and avocado. Squeeze over the lemon and olive oil then season and gently combine before serving.