Mediterranean Quinoa Bowl

Rinse the quinoa well. Place the quinoa and the water (check ingredients list for the amount) in a medium saucepan and crumble in the vegetable stock cube. Cover with a lid and bring to the boil. Once boiled, remove the lid and reduce to a medium heat. Simmer, uncovered, for 8-10 minutes, or until the quinoa is tender, has a slight bite and the water has absorbed. Drain any excess water.

While the quinoa is cooking, heat a medium frying pan over a medium-high heat. Add the pepitas and toast, stirring, for 3-4 minutes, or until golden. Remove from the pan and set aside. Return the pan to the heat and add a drizzle of olive oil. Add the red capsicum and zucchini and cook for 5 minutes, or until softened. Remove the pan from the heat.

In a medium bowl, add the lemon juice, honey, a drizzle of olive oil and the parsley. Season with a pinch of salt and pepper and mix well.

Add the quinoa, red capsicum and zucchini into the bowl with the lemon-parsley dressing and toss to combine.