If you don't have quinoa, you can certainly swap in another grain such as farro, millet, barley, pearled barley, or even your favorite brown rice.
1 1/2 cup quinoa
3 cups vegetable stock (or water with 1 bullion cube added)
1 Zucchini, grated
1 Tbsp each of fresh basil, chives and parsley, roughly chopped
1 Tbsp lemon juice
1 Tbsp extra virgin olive oil
freshly ground black pepper
Rinse the quinoa thoroughly under cold running water for about five minutes (this takes the bitter coating off). Place the rinsed quinoa and stock in a medium saucepan and bring to the boil. Turn heat down and simmer covered until all of the stock is absorbed, around 15 minutes, quinoa is done when you can see the curlicue in each grain, and it is tender with a bit of pop to each bite. Leave to stand for 5 minutes before fluffing up with a fork. Transfer to a medium bowl, add the grated zucchini, then set aside and allow to cool (you can speed this up by placing into the fridge). Once the quinoa has cooled down add remaining ingredients and gently mix together until well incorporated. Serve and enjoy, keeps well in the fridge for up to three days.