Ingredients
200g Quinoa
500ml of vegetable stock
A small bunch of parsley, finely chopped
1/2 yellow pepper
1/4 cucumber
2 medium tomatoes, finely chopped
1/2 tin of chickpeas
For the Dressing: 2 tablespoons of olive oil & Juice of 1/2 lemon

Equipment
Kettle, measuring jug, measuring spoons, weighing scales, large bowl, fork, chopping board, sharp knife, can opener, scissors and mixing spoon

Method
1.    Put the boiling water into a saucepan and stir in the vegetable stock cube until melted. Cook the quinoa for between 12-14 minutes until the grain is tender and has split.
2.    Chop the cucumber and tomatoes beautifully in small chunks
3.    Slice the pepper into small strips
4.    Chop the parsley finely
5.    Add all the vegetables and the chickpeas to the quinoa and mix
6.    Combine the olive oil and lemon juice and pour over the salad combining well
7.    Serve, eat and enjoy!

Top tips
•    If preferred, substitute wholemeal couscous for the quinoa
•    Try adding some tuna, chicken or chunks of feta cheese
•    Stir in some flaked almonds or finely chopped dried apricots
•    Mix the vegetables up too by adding sweet corn, edamame or olives