North African grain salad

Place the quinoa in a large, heavy-based saucepan. Cook gently over a low heat, stirring continuously until the grains separate.

Stir in 550 ml of water and a little salt, and cook until boiling.

Reduce to a simmer and cook for 15 minutes or until the liquid has been absorbed. Transfer to a mixing bowl and leave to cool.

Whisk together the lemon juice and olive oil in a mixing bowl and dress the quinoa with it.

Add the chickpeas, cherry tomatoes, cucumber, and parsley. Fold gently but thoroughly into the quinoa and season to taste.