¾ cup (150g) quinoa 

2 tbsp extra virgin olive oil

1 tbsp lemon juice 

½ tsp salt 

¼ tsp cracked black pepper 

1 tbsp parsley

1 ¼ cup (250g) cherry tomatoes 

1 Lebanese cucumber 

¼ red onion 

2 small handfuls baby spinach 

2 wholemeal pita breads 

2 ½ cup canned chickpeas, drained and rinsed

¼ cup kalamata olives 

¼ cup feta

1. Cook quinoa according to packet instructions, then set aside to cool. 

2. In a small bowl, combine olive oil with lemon juice, salt and pepper. Finely chop parsley, slice cherry tomatoes into quarters, chop cucumber into small bite-sized pieces and thinly slice onion. 

3. To assemble, arrange the quinoa, pita and baby spinach between two bowls, then add cucumber, tomatoes, red onion chickpeas, olives and feta. Garnish with parsley and serve.