1 tsp olive oil
2 tbsp tarragon, roughly chopped
¼ cucumber, lightly peeled and diced
100g feta cheese, crumbled
6 spring onions, thinly sliced green end only
zest and juice 1 orange
1 tbsp red or white wine vinegar
Cook the quinoa in a large pan of boiling water for 10-15 mins until tender, drain well, then set aside to cool.
Stir the tarragon into the cooled quinoa along with the cucumber, feta, spring onions, orange zest and juice and vinegar.
Toss well together and chill until ready to serve.
Recipe from Good Food magazine