Ingredients

100g quinoa
3 peaches
or nectarines, or 6 apricots, diced
50g toasted hazelnut
roughly chopped
handful mint
roughly chopped
handful parsley
roughly chopped
2 tbsp olive oil
zest and juice 1 lemon

Method
step 1
Put the quinoa in a medium saucepan and cover with 300ml water. Bring to the boil and simmer for 20 mins or until the quinoa is tender. Drain off any excess liquid and set aside to cool.

step 2
Add the fruit, hazelnuts, herbs and seasoning to the cooled quinoa.

step 3
Whisk together the olive oil, lemon zest and juice. Pour over the salad and mix thoroughly.