Place quinoa, water and stock cube in a medium saucepan and bring to the boil. Cook for 5 minutes.
Simmer at a low temperature for approximately 15 minutes, or until water has absorbed. Set aside.
Place corn in a small saucepan of water and bring to the boil. Cook until tender. Set aside
Place almonds and oil in a pan and cook at a high temperature for approximately 2 minutes or until golden.
Combine quinoa, corn, coriander, mint, fetta, avocado and oil in a bowl, lightly mix.
Season with salt and pepper and garnish with almonds.
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