Quinoa Salad

Prep & Cook 10 mins / Serves 4.

Portrait of Tammy Strobel

Prep & Cook 10 mins / Serves 4.

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3/4 cup quinoa.
1½ cups water.
1 medium zucchini, diced.
250 g cherry tomatoes, halved.
1 small red capsicum, chopped finely.
1 small yellow capsicum, chopped finely.
250 g cherry brocconcini, drained, halved.
2 tbsps finely chopped parsley.
1 tsp finely chopped mint.
2 tbsps lemon juice.
2 tbsps extra virgin olive oil.

1. Bring the quinoa and water to the boil in a medium saucepan. Cover, reduce the heat and simmer for 10 mins. Remove pan from heat, stand for 5 mins, then fluff the quinoa with a fork; cool.

2. Combine the zucchini, tomatoes, capsicum and herbs in a large bowl. Season with a little sea salt and freshly ground black pepper. Add quinoa and brocconcini.

3. Combine the lemon juice and olive oil in a small bowl. Stir to combine, then pour over the salad.