Quinoa and veggie bowl

Rinse and drain the quinoa.

Add the water and bring to a bubble over medium high heat, stir the quinoa.

Put the arugula and coarsely chopped parsley in a large mixing bowl.

Cover and cook on medium low 20 minutes.

Dice the mini cucumbers and slice the olives into the bowl.

Add the hearts of palm in bite-sized pieces and the rinsed and drained chickpeas.

Add the hemp hearts and the thinly sliced red onion.

Fluff the quinoa and let it cool a few minutes.

Heat a non-stick pan with about a teaspoon of olive oil and char the cherry tomatoes a couple of minutes, toss, and char again a couple of minutes until blistered.

Transfer the quinoa to the mixing bowl, then the tomatoes straight away.

Add the juice of one lemon, the salt, fresh cracked pepper and a couple of tablespoons of olive oil and mix to combine; the juices from the blistered tomatoes make the dressing.