BY Ceres Organics
Ready in 45 minutes | Serves 4
Rinse quinoa in a fine mesh sieve, then add to a medium saucepan with water and the vegetable bouillon. Bring to the boil, then reduce the heat and simmer for 15 minutes, or until al dente – at this point, the quinoa should have a slight crunch when you bite it, adding a nice texture to the salad. Remove from the heat and drain any remaining liquid. Allow to cool.
Toss together the quinoa, pear, lemon juice and spring onions. Top with the feta and almonds, then drizzle with olive oil.
* For a vegan option, omit the feta.