Cook the quinoa in a medium sized saucepan with 300ml of water. Bring to the boil and simmer for 10-15 minutes until all water is absorbed. Remove from heat and place a lid or plate over the pan and leave for approximately 5 minutes. Fluff with a fork.
To make the dressing whisk the olive oil, lemon juice and mustard together and season with salt and pepper. Add to the quinoa and stir through.
Add all the remaining ingredients and serve
Gail Brady – Registered Nutritionist mBANT rCNHC
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