Ingredients:
- 1 tsp rice syrup or agave
- juice and zest of half lemon
- pinch of Himalayan pink salt
- 2 tbsp balsamic vinegar
- 1/2 garlic clove, crushed
- 1 tbsp Olive Oil
- 50g salad leaves, to serve
- drop of vanilla extract
- 50g feta cheese, crumbled
- 300g tomatoes, cut into 1cm sized dices
- 100g dried quinoa
- 100g cucumber, cut into small dice
- 75g parsley, roughly chopped
Method:
1. Prepare quinoa as per directions on the package and set aside.
2. Whisk all dressing ingredients in a jar until smooth and pour over cooked quinoa.
3. Add in the remaining ingredients and toss well.
4. Serve with salad leaves.
