Salad with Quinoa, Beans and Pesto

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If using dried beans, they need to be soaked the day before, and butter beans take up to an hour to cook until tender, so remember to factor this in. If using canned beans, start by rinsing them and adding to your salad bowl.

Rinse the quinoa in warm water and add to a saucepan. Use twice as much water as quinoa. Add vegetable stock and bring to a boil, then simmer for about 12 minutes.

Make the pesto in the meantime. Grate the carrot and feta cheese, slice the spring onion into thin rings. Halve the cherry tomatoes.

When the quinoa is done, drain and spread out on a plate so it cools down faster.

Once the quinoa has cooled, mix everything together in a large salad bowl with a little salt and pepper. Enjoy!