Summary

Ingredients

• 250 g quinoa
• 700 ml vegetable stock
• 150 g cherry tomato (s)
• 2 tablespoon olives, black without stone
• 150 g feta cheese
• 1 clove garlic
• 1 bunch basil or rocket
• 3 tablespoon rapeseed oil
• 4 tablespoon balsamic vinegar
• 1 teaspoon balsamic vinegar
• salt and pepper

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Instructions

1. Bring 700 ml of vegetable stock to the boil, add the quinoa, bring to the boil and then cook at half speed for at least 30 - 40 minutes and leave the lid only halfway on the pot. Drain the mixture and let it cool down.
2. Wash and halve the tomatoes. Wash the basil, shake dry and cut the leaves into strips.
3. For the dressing, peel off the garlic and dice it finely. Mix the balsamic vinegar, lime juice, salt and pepper and finally stir in the rapeseed oil. Pour the dressing over the quinoa.
4. Cut the feta cheese into small cubes, halve the olives. Mix all ingredients and season to taste.
5. Goes very well in summer for grilling, or just as a main course with baked ciabatta.