Start by cooking the quinoa according to the packet instructions. Mine was to boil it for 20 mins. Drain well and put to one side to cool. Diana Henry has a recipe which toasts the quinoa first, which I imagine to be delicious, but I haven't tried this yet.
While it cools make a dressing from a teaspoon of Dijon mustard, the juice and zest of half a lemon, a handful of chopped mint and parsley, half a tablespoon of olive oil and salt and pepper.
Chop your choice of veg up. I uses carrots, cucumber and spring onion, all raw but a mixture of roasted onion, peppers and courgette would be good, or some blanched asparagus.
Once the quinoa is cold mix with the dressing and vegetables. Taste for seasoning and add more salt, pepper or lemon to taste
Apologies for the rather ugly container but it was ready to go to work!