Quinoa salad with roasted vegetables

Method

1. Rinse the quinoa under running water in a fine sieve, rubbing the grains, until the water runs clear, which is what removes its bitter edge. Bring it to the boil with about 900 ml of water (twice the volume of the quinoa) and the salt, then cover and simmer gently for 15 minutes, until the grains uncoil their little spiral germ. Drain and fluff with a fork.
2. Preheat the oven to 200°C. Cut the courgette into 2 cm half-moons, the pepper into wide strips and the onion into wedges, spread them on a tray in a single layer, drizzle with half the olive oil, scatter over the oregano and roast for 25 minutes, stirring halfway, until the edges are browned.
3. Drain the cooked black-eyed beans and rinse them under cold water to wash off the thick liquid, then let them drain well. In a large bowl, toss them with the quinoa and the still-warm roasted vegetables.
4. Dress with the remaining olive oil, the lemon juice and the salt, toss well and taste.
5. Serve warm, or let it cool and serve cold; it gains flavour if it rests for 30 minutes before going to the table.