• 

  quinoa

  250 g
• 

  olive oil

  20 g
• 

  water

  700 g
• 

  vegetable stock cube (for 0.5 l) crumbled

  1
• 

  carrots cut in pieces

  300 g
• 

  courgettes cut in pieces

  450 g

Dressing

• 

  garlic clove

  1
• 

  fresh mixed herbs leaves only (e.g. basil, parsley)

  30 g
• 

  lemon juice

  40 g
• 

  vinegar (e.g. balsamic, cider)

  20 g
• 

  olive oil

  50 g
• 

  fine sea salt

  2 tsp
• 

  ground black pepper to taste

  ½ - ¾ tsp
• 

  sugar

  2 pinches