Quinoa and Roast Vegetable Salad

• 150 g Quinoa
• 1 medium Courgette, firm
• 1 large Red pepper
• 1 small Red onion
• 4 tbsp Extra virgin olive oil
• 1 clove Garlic
• 1 tsp Fine sea salt
• ½ tsp Black pepper
• 1 medium Lemon, juicy
• 15 g Fresh parsley
• 350 ml Water

1. Heat the oven to 220°C (430°F). Rinse the quinoa in a sieve under cold water until the water runs clearer.
2. Cut the courgette and red pepper into bite-size chunks, and cut the red onion into wedges. Tip onto a baking tray, drizzle with 2 tbsp of the olive oil, then season with half the fine sea salt and half the black pepper.
3. Roast for 20 to 25 minutes, turning once, until tender and nicely browned at the edges. If the tray looks dry, add a small splash of water to help the onions soften without burning.
4. Meanwhile, put the rinsed quinoa in a saucepan with the water and the remaining fine sea salt. Bring to the boil, then cover and simmer on low for 12 minutes until the water is absorbed and the quinoa is tender.
5. Take the pan off the heat and leave, covered, for 5 minutes, then fluff with a fork. Tip into a mixing bowl to cool slightly.
6. Finely grate or crush the garlic into a small bowl, then whisk in the lemon juice, remaining 2 tbsp olive oil, and the remaining black pepper. Taste and adjust with a little more lemon juice if you want it sharper.
7. Add the roasted vegetables to the quinoa and pour over the dressing. Finely chop the fresh parsley, stir through, and serve at room temperature.

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