350ml stock made with 1 tsp of vegetable bouillon powder
¼ medium cucumber, sliced lengthways into quarters, then finely sliced horizontally
2 large handfuls of cherry tomatoes, chopped to the same size as the cucumber
4 spring onions, finely chopped
1 large handful of fresh parsley, finely chopped
1-2 Tbsp. lemon juice
2 tsp balsamic vinegar
sea salt and ground black pepper to taste
Bring the quinoa to the boil with the stock, then cover, reduce the heat and simmer for 10-15minutes until the liquid is absorbed and the grains are fluffy. Put the quinoa in a bowl and leave to cool to room temperature.
Mix in the chopped vegetables and herbs, then add the oil, lemon juice and vinegar. Season. Taste to check the flavour and adjust accordingly. Chill in the fridge for at least 1 hour to allow the flavour to develop.