Herby feta quinoa bowl

Rinse the quinoa and add to a saucepan with 300ml water.

Bring the water to a boil over high heat, then reduce to a simmer and cover with a lid.

Cook for 12mins, or until the water is absorbed and the quinoa is tender. Then fluff with a fork and set aside to cool.

Mix together the cooled quinoa, rocket, spinach, cucumber, tomatoes, parsley, and chickpeas in a large bowl.

Whisk together the olive oil, white wine vinegar, garlic, and lemon juice in a small bowl.

Pour the dressing into the salad and crumble in the feta.

Season to taste with salt and pepper and mix well.