Ingrédients
- 1 courgette, cut into quarter moons
- 1 yellow pepper, diced
- 250g cherry tomatoes, halved
- 1 x 250g pouch of Merchant Gourmet Red & Quinoa
- 15g mint, chopped
- 15g parsley, chopped
- 1 lemon, juiced
- 1 tbsp olive oil
- 2 tbsp balsamic vinegar
Méthode
- Make the dressing by mixing together the lemon juice, olive oil and balsamic vinegar. Season well.
- Combine the courgette, peppers, tomatoes and quinoa in a large bowl, then mix through the dressing.
