Quinoa and veggie bowl with blistered cherry tomatoes

Rinse and drain half a cup of quinoa; add 1 cup water and heat on medium high.

Put about 150 g arugula in a large mixing bowl; coarsely chop about 50 g parsley and add.

When the water bubbles, stir the quinoa, cover and cook on medium low 20 minutes.

Dice two mini cucumbers; slice about half a cup of olives; add to the bowl.

Chop the hearts of palm into bite-sized pieces; rinse and drain the chickpeas; add with a third cup of hemp hearts.

Thinly slice half a red onion and add.

Fluff the quinoa and let it cool a few minutes.

Heat a non-stick pan on medium with about a teaspoon of olive oil; add about 350 g cherry tomatoes and let them char a couple of minutes, toss, and char another couple of minutes until blistered.

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

Add the juice of one lemon, about half a teaspoon of salt, pepper to taste and a couple of tablespoons of olive oil; mix so the tomato juices form a dressing.