Sundried Tomato and Olive Quinoa

Start by cooking the quinoa. Place it in a pan with 500ml of hot water, bring to the boil and let it simmer for 12 to15 minutes. Drain and leave to cool, then fluff up with a fork

Meanwhile, stir the dressing ingredients together with a pinch of salt and pepper.

Place the olives, sundried tomatoes (or grilled peppers), capers, parsley and chives in a mixing bowl with the sultanas and almonds. Give it a good mix.

Once the quinoa has cooled, add it to the bowl along with the dressing and mix well. Serve by itself or stir through a simple protein like roast chicken, salmon, tuna or baked chickpeas.