Start by rinsing through the quinoa thoroughly and leaving it to drain. Now heat a dry frying pan and toast the coriander until it is smoking or beginning to pop. Remove from the heat and grind in a grinder (or use a blender/pestle & mortar) and set aside. Use the same frying pan to toast the almond slices, but be careful to continually move them around as they burn very quickly. They should just be getting a brown tinge and they are ready, again set these aside in a bowl to cool.


In a large non-stick saucepan add the oil, the spices and then the quinoa and fry on a gentle heat for one minute or until you hear little popping noises. Slowly add 600 ml of boiling water, stir and simmer for 15 minutes. Transfer to a bowl and allow to cool.
On a chopping board, dice the feta into small cubes and roughly chop the parsley. Once the quinoa is cool enough, add all the ingredients and stir through with a fork. Juice half a lemon and add this while continually stirring and you are ready to serve.