• 100g dried quinoa
• 75g parsley , roughly chopped
• 300g tomatoes , cut into 1cm dice (no need to remove the seeds)
• 100g cucumber , cut into small dice

For the dressing

• 1 tbsp olive oil
• 2 tbsp balsamic vinegar
• juice and zest 0.5 lemon
• drop of vanilla extract
• 1 tsp rice syrup or agave
• pinch of Himalayan pink salt
• ½ garlic clove , crushed
• 50g salad leaves , to serve

• STEP 1

  Cook the quinoa following pack instructions, then set aside to cool.

• STEP 2

  Make the dressing by adding the olive oil, vinegar, lemon juice, vanilla extract, rice syrup, pinch of salt and garlic into a jug and whisk until smooth. Mix this into the quinoa and mix together with all the other ingredients. Serve on a bed of salad leaves.