handful pine nuts
handful fresh mint, roughly chopped
10-12 cherry tomatoes
125g feta cheese, crumbled
freshly ground black pepper
2 wedges of lime (optional)
Put quinoa into a sieve and wash under a running cold water. Place quinoa and cold water (I always put one part of quinoa to two parts of water) in a saucepan and bring to a boil. Reduce to a simmer, cover and cook until all the water is absorbed - about 15 minutes. The quinoa is done when all the grains have turned transparent, and the spiral-like germ has separated.
Bake the tomatoes under a hot grill, until skin becomes a bit loose, toast the pine nuts in dry pan until nuts are slightly brown, shaking the pan all the time.
When quinoa is cooked, season with a salt and pepper, mix with toasted pine nuts, chopped mint and arrange on the plate. Place roasted tomatoes around it and add crumbled feta cheese on the top. Garnish with some fresh mint and serve with lime wedges.