1 cup of quinoa
1 head of broccoli
5-10 asparagus spears
Handful of frozen peas
handful of chopped dried apricots
½ cup diced feta cheese
Handful of toasted pine nuts
Olive oil
Freshly squeezed lemon
Salt and pepper to taste

Cook the quinoa in double the amount of water until the water is absorbed and the grains have swelled and the little thread appears. I throw in the frozen peas towards the end just to thaw them a little. Whilst the quinoa is cooking, steam the broccoli and asparagus. Mix all of the remaining ingredients together in a mixing bowl. Add a splash of olive oil and the lemon juice. Pour over the salad, mix well and season with a little freshly ground pepper on top.