First, cook the quinoa. Add the quinoa to a large saucepan and top with water. Use your hands to swish the quinoa around to remove saponins. Strain into a fine mesh sieve and then repeat another two times. Add the strained quinoa back to the pan along with 1 ¼ cups water. Place onto the stovetop and bring to a boil. Boil until most of the water has been absorbed. Place the lid on and turn the heat to low until there is no more liquid bubbling through the quinoa. At this point turn the heat off and set aside to steam for around 15 minutes.

Use a fork to fluff up the quinoa and cool to room temperature.

While the quinoa is cooking and cooling, prepare all of your other ingredients and the salad dressing. Dice the capsicum, onion and cucumbers. Quarter the cherry tomatoes, roughly chop the flat leaf parsley, thinly slice the olives and roughly chop the pecans.

Next make the dressing. Add the olive oil, lemon juice, honey, mustard and sea salt flakes to a small jar, place the lid on and shake to combine.

To assemble the salad, add the quinoa, strained lentils, capsicum, red onion, cucumber, cherry tomatoes, parsley, olives, pecans and currants to a large salad bowl. Drizzle the dressing over the salad and toss to combine. Top with crumbled feta and serve.