Place a medium saucepan on a high heat and add 1 ½ of cups cold water and the quinoa. Cover and bring to the boil then turn the heat to low. Simmer for 10 to 12 minutes or until all the liquid is absorbed. Place the quinoa in a large bowl and allow to cool in the fridge.
To make the basil vinegarette –place the salt, sugar, mustard, shallots and basil in a blender or food processor and pulse several times to combine. Scrape down the sides of the processor, add the vinegar and pulse again. Set the food processor to a low speed and slowly pour in the olive oil. When the olive oil is completely incorporated, turn off the food processor and scrape the sides down again. Blend once more until you have a well-combined vinegarette.
Remove the quinoa from the fridge and place in a large serving bowl. Add the peas, semi-dried tomatoes, feta and roquette, and toss together with the basil vinegarette. Season to taste and serve.
½ a cup of fresh green peas
1/3 cup semi dried tomatoes, chopped
60g persian feta
2 handfuls of fresh rocket
¾ cup dried quinoa, washed and rinsed
1 teaspoon dijon mustard
1 shallot chopped
1 teaspoon sugar
a handful of basil leaves, roughly chopped
¼ cup sherry vinegar
¾ cup olive oil