Feta Quinoa Salad

Yield: 6 servings
Prep time: 10 minutes
Cook time: 15 minutes

Ingredients:

• ¾ cup quinoa, washed
• 3 cups water
• 1 garlic clove
• 1 lb frozen soybeans, shelled
• 3 sprigs green onion, thinly sliced
• Bunch of mint leaves, thinly sliced
• Bunch of parsley leaves, thinly sliced
• 1/3 cup roasted pumpkin seeds
• 1 package of Tnuva Sheep’s Milk Feta, cubed
• Sea salt, to taste
• Ground pepper, to taste
• Lemon juice, freshly squeezed
• Olive oil

Instructions

1. Place the quinoa and garlic in a medium-sized pot, cover and bring to a boil at medium heat. Cover the pot and cook for about 15 minutes or until all the water has disappeared.
2. Prepare the soybeans according to the instructions on the packaging. Let cool.
3. When the quinoa is ready, remove the garlic and add the soybeans, green onion, mint leaves and parsley. Top generously with feta cheese and roasted pumpkin seeds.
4. Season with salt, pepper, lemon juice and olive oil, according to your tastes. Serve and enjoy!