Flat Favorite : Mary McCartney's Quinoa Salad

Ingredients:

2 oz quinoa

3 scallions, trimmed and finely chopped

Handful of cherry tomatoes or why not 2?

1 carrot, very thinly sliced or chopped small

2 tablespoons finely chopped parsley (we left this bit out as we're not much of a fan this herb)

For the Dressing:

1 teaspoon Dijon mustard (fine grain) - or we went for more as mustard is one of our favorite condiments

Juice of 1 lemon (approx. 2 tablespoons)

3 tablespoons extra-virgin olive oil

pinch sea salt

black pepper, to taste

Method:

Simmer the quinoa in water (approx 7/8 cup)

checking the cooking instructions on the packet.

Drain, set aside and leave to cool. 

Then transfer the quinoa, spring onions, chopped tomatoes,

sliced carrot into a medium salad bowl

or mixing bowl. Toss together well.

In a small bowl or cup, using a fork, whisk together the mustard,

lemon juice and olive oil. Season with a pinch of salt and some

freshly ground black pepper. Drizzle the dressing over the quinoa

and vegetables, mix together well and serve and enjoy. Super healthy and perfect for summer