Quinoa Salad with Toasted Cumin and Lemon Dressing

Ingredients

• quinoa — 2 cups
• water or vegetable stock — 4 cups (two parts liquid to one part quinoa)
• carrots — 4
• cherry tomatoes — 12
• celery — 2 stalks
• cucumber — 1/2
• green chilli — 1/2
• rocket — 30 g
• coriander leaves (1 handful)
• feta cheese — 100 g (see tips)
• cumin seeds — 1 tsp (dressing)
• lemon juice — 50 ml (dressing)
• honey — 15 ml (dressing)
• olive oil — 100 ml (dressing)
• salt and pepper (dressing, to taste)

Method

1. Wash and drain the quinoa and boil it in water or vegetable stock (two parts liquid to one part quinoa) for 15-20 minutes; add herbs to the pot if you like.
2. Drain off any liquid that is left and let the quinoa cool.
3. Grate the carrots, halve the cherry tomatoes, chop the coriander and chilli, slice the celery, and seed and slice the cucumber.
4. Toast the cumin seeds in a dry pan until fragrant, crush them lightly and whisk with the lemon juice, honey and olive oil; season.
5. Toss the quinoa, vegetables and dressing together in a large bowl.
6. Line the plates with rocket, pile the salad on top and crumble the feta over.