Add 100 g Quinoa to a pan with twice as much water and simmer for 15 minutes (or until it has absorbed the water). Take off the heat, cover and let sit for 5 minutes.
Mix together juice of 0.5 Lemon, 1 Garlic clove, 2 tablespoon Fresh parsley, 2 tablespoon Fresh mint, 2 tablespoon Olive oil, 1 tablespoon Dried oregano2 tablespoon Red wine vinegar and 1 pinch Sea salt and black pepper.
Add 10 Cherry tomatoes, 0.5 Red onion, 10 Pitted green olives and 60 g Feta to the cooked quinoa and mix in the dressing.
If you want to pack this out a bit, you can add some chunky roasted vegetables.
It is a filling meal by itself, but you can serve it with grilled chicken or salmon.
Add a kick of spice to it with a sprinkle of dried red chilli flakes before serving.
If you aren't a fan of quinoa, you could swap it for rice or orzo.