Chunky slices of pepper and avocado, quinoa and grated carrots make this a great-tasting and hearty salad.
Bring the stock to the boil in a medium pan and add the quinoa. Stir well, cover and simmer for 15 minutes until tender. Drain any excess water and leave to rest for 5 minutes, then fluff up with a fork.
Meanwhile, put the peppers and avocado in a large bowl and gently toss in 1 tbsp of the olive oil. Heat a griddle pan and cook the peppers for 2 minutes, or until charred, turning halfway. Griddle the avocado for 1 minute, turning halfway.
Stir the carrot through the quinoa, season well, and then gently fold through the tomatoes, avocado and charred vegetables.
Mix the remaining olive oil with the lemon zest, juice, parsley, white wine vinegar and Dijon mustard.
Scatter the salad with the mixed seeds and drizzle with the lemon and parsley dressing.
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