Quinoa & Spring Vegetable Salad

Salad serves 4-6 

• 1 cup mixed colour quinoa
  2 cups chicken or vegetable stock  
  3-4 cup radish, finely sliced
  1 small fennel, finely sliced
  1 small red onion, finely sliced
• 150g sugar snap peas, blanched
  ½ cup parsley, chopped
  ½ cup coriander, chopped
  ¼ cup fresh dill, chopped
  2 spring onions, sliced
• 1 small cucumber, peeled seeds removed and finely sliced
• 2 stalks Celery heart, finely sliced
• 1 lemon

Rinse the quinoa and allow to drain. Heat a little oil in a saucepan then add the quinoa and toast for 1 or 2 minutes. Add the stock and salt to taste and bring to the boil. Turn down the heat to a simmer and cook for 15 minutes until the liquid had absorbed and the quinoa is tender. Place the quinoa into a large bowl and allow to cool. Once the quinoa is cool, add the remaining ingredients and dress with a splash of olive oil, zest and juice of 1 lemon and season to taste.