Ingredients:
Quinoa tricolore, uncooked, 60 g (quinoa is naturally gluten-free)
(Black) Chickpeas, canned, 50 g
Sweet corn, canned, 2 tbsp.
(Black) olives, 2 tbsp.
(Lactose-free) feta cheese, 2 tbsp.
Mushrooms, 2
Chilli-infused olive oil, 2 tbsp.
Salt and pepper
Instructions:
Cook the quinoa according to package instructions. Let it cool.
Sauté chopped mushrooms.
In a large bowl, combine the quinoa, chickpeas, sweet corn, olives, feta cheese, and mushrooms.
Drizzle with chili-infused olive oil and lemon juice.
Season with pressed garlic, salt and pepper.
Toss gently to combine.
Serve immediately or chill in the fridge for 30 minutes to enhance the flavors.
It also tastes delicious when served warm.
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