200g Quinola white Quinoa
4 Cups of vegetable stock
1 Broccoli Head –Chopped
5 radishes thinly sliced
half a cup of olive oil
1 freshly squeezed lemon
salt and pepper
Pan fry broccoli heads until just starting to char – put aside.
Meanwhile, simmer Quinoa in vegetable stock for about 15 minutes until it fluffs up.
Make the dressing with olive oil, lemon juice and garlic and give a good stir.
When Quinoa is cooked, add broccoli, sliced radishes, crumbled Feta and drizzle with dressing – serve up!