Warm Quinoa Salad with Roasted Veg and Cherry Tomatoes

Try this on-trend salad, made with cooked quinoa and roasted vegetables, with luscious British Cherry Tomatoes and a lively lemon dressing.

INGREDIENTS (SERVES 4)

◆ 250g quinoa (white, red or black – or a combination)

◆ 2tsp vegetable stock powder (or 1 vegetable stock cube)

◆ 2 courgettes, cut into chunks

◆ 1 red and 1 yellow pepper, deseeded and cut into chunks

◆ 1 red onion, sliced into wedges

◆ 2tbsp olive oil

◆ 16 British cherry on the vine tomatoes, halved

◆ 4 handfuls of young spinach or watercress

◆ 80g feta cheese

◆ 2tsp chia seeds

Dressing:

◆ 3tbsp olive oil

◆ 2tbsp lemon juice

◆ Salt and freshly ground black pepper

1 Preheatoven 180°C,the oven Gas to Mark 200°C,6. fan

2 Rinse the quinoa in a sieve, then put it into a saucepan with the stock powder or crumbled stock cube. Add double the volume of water. Bring to the boil, then reduce the heat and simmer gently for 20min.

3 While the quinoa is cooking, put the courgettes, peppers and red onion into a roasting tin and drizzle with the olive oil. Roast for 20-25min until tender. Remove from the oven and stir through the cherry tomatoes.

4 Drain any excess liquid from the quinoa, then mix it through the roasted vegetables with the spinach or watercress.

5 For the dressing, whisk together the olive oil and lemon juice. Season to taste with salt and pepper, then drizzle over the salad. Serve, sprinkled with crumbled feta cheese and chia seeds.