Quinoa, bocconcini and summer vegetable salad

Babiche Martens

Ingredients

1 to drizzle	Olive oil
3 cups	Water
1 ½ cups	Quinoa, rinsed and drained (Main)
12	Baby carrots
2	Courgettes, sliced
1	Red capsicum, seeds removed and sliced
1 handful	Kalamata olives, stones removed
200 g	Bocconcini, or 4 balls, sliced (Main)
1 handful	Basil leaves
1	Salt & freshly ground pepper, to season
1	Lemon, juiced

Directions

1. Cover the quinoa with water, bring to a boil then reduce and cook covered for 20 minutes.
2. Remove lid and fluff with a fork, season.
3. Heat a pan, adding a little olive oil and begin to cook the vegetables in batches.
4. Trim the carrot stalks and cook for 5 minutes, until golden. Repeat with the courgettes and capsicum slices, seasoning as you go.
5. Lastly cook the eggplant which will need at least 2 Tbsp olive oil and 10 minutes' cooking time.
6. Add vegetables to the quinoa with the olives, bocconcini, basil and lemon, check for seasoning.