What I like about this salad is that it is dead easy to make. It is filling, hearty and refreshing. While I was sick last year I made variations of it weekly. That I can look in the fridge and add whatever is in there at the time makes this salad interesting and never boring.
Once the quinoa has been clean and boiled, similar to the way rice is prepared, I added cucumber, chorizo, chickpeas, coriander, feta, fresh chilli, olives, spring onions, sundried and diced tomatoes. Seasoned. Drizzled olive oil and fresh lemon juice and that was all-i-ate.