300g tomatoes, cut into 1 cm dice (no need to remove the seeds)
100g cucumber, cut into small dice
1 tbsp olive oil
2 tbsp balsamic vinegar
Juice and zest 1/2 lemon
Drop of vanilla extract
1 tsp rice syrup or agave
Pinch of Himalayan pink salt
½ garlic clove, crushed
50g salad leaves, to serve
Cook the quinoa following pack instructions, then set aside to cool.
Make the dressing by adding the olive oil, vinegar, lemon juice, vanilla extract, rice syrup, pinch of salt and garlic into a jug and whisk until smooth. Mix this into the quinoa and mix together with all the other ingredients. Serve on a bed of salad leaves.