This made a lovely summery salad, I can't wait until I've got courgettes in my garden to use
Pesto Courgette and Corn Quinoa Salad (from Closet Cooking)
250g quinoa, rinsed
1 tbsp oil
2 medium courgettes, diced
175g sweetcorn, fresh or frozen
salt and pepper
1 400g can of chickpeas, rinsed and drained
3 spring onions, sliced
4 tbsp pine nuts, toasted
4 tbsp basil pesto
2 tbsp lemon juice
Cook the quinoa according to packet instructions.
Meanwhile, heat the oil over medium-high heat, add the courgette and corn and cook until tender, about 12 mins, before removing from the heat and seasoning with salt and pepper to taste.
Mix everything together and pack into a lunchbox.