Perfect for picnics eaten hot or cold. Store in a container, add walnuts and sultanas for a sweet option.
2 bunches diced spring onions or 1/2 red onion finely diced
4 tbsp olive oil
1/2 tbsp sea salt
4 tbsp lemon juice
3 diced tomatoes
1 diced cucumber
2 carrots, grated
60g fresh parsley, chopped
1. Boil the salted water / stock and add the quinoa, reduce to simmer for 10 minutes (stir occassionally and check water hasnt boiled dry)
2. Add the spring onions or red onion and simmer for a further 5 minutes
3. Allow to cool
4.Meanwhile add to a large bowl, the olive oil, sea salt, lemon juice, tomatoes, cucumber, spring onions, carrots, walnuts and sultanas and parsley. Stir in cooled quinoa.