Quinoa, bocconcini and summer vegetable salad

Viva 8/11/2006

Amanda Laird

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Serves 6

1½ cups	Quinoa, rinsed and drained
3 cups	Water
1 to drizzle	Olive oil
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
1 handful	Basil leaf
1	Lemon, juiced
1	Salt & freshly ground pepper, to season

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