1. In a saucepan with a lid, heat together the wine and water. Dissolve the stock cube in the liquid and bring to the boil. Add the quinoa, cover and cook for about 15 minutes until all the liquid has evaporated.
2. Remove from the heat and cool.
3. Using a fork, fold in the walnuts and feta cheese. Vary the texture by breaking down some of the feta into smaller pieces and leave some in larger chunks.