1.

Cook your quinoa by adding 1/2 a cup of quinoa and 1 cup of water to a saucepan on high heat. Once boiling, lower the heat to medium. When the water reaches the level of the quinoa, put the lid on and turn the heat off, leaving the saucepan on the stovetop.

2.

Slice the cucumber, tomatoes, capsicum and red onion and add to a bowl. Add pitted olives, a teaspoon of extra virgin olive oil and a few drops of balsamic vinegar.

3.

Add the rocket, and toss to combine.

4.

In your serving plate, add quinoa, then top with the Greek salad. Crack a little salt and enjoy!