150 Red Quinoa

150g Cherry Tomatoes

2 Courgettes

4tbsp Extra Virgin Olive Oil

½ Cucumber

1 Ripe Avocado

Pink Himalayan Salt & Pepper

50g Pine Nuts

10g Black Sesame Seeds


  • Whack the oven on to 180°C
  • Rinse the Quinoa in cold water and add to a saucepan with double the amount of cold water. Bring to the boil, and then let it simmer for 12 minutes
  • Slice up the Courgettes in long thin slices & pop with the Tomatoes in to roast with 2tbsp Oil and seasoning for 15 mins
  • Meanwhile slice the Cucumber, the Avo and dry roast the Pine Nuts for 2 minutes in a frying pan
  • Combine everything together, keep back a few Tomatoes for decoration and then sprinkle over the Sesame Seeds to finish

Serves: 6