Quinoa salad with roast vegetables and white beans

Method

1. Rinse the quinoa in a fine sieve. Bring to the boil with 850 ml of water and half the salt. Cover and simmer gently for 15 minutes until tender. 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, rinse and weigh 600 g of canned white beans. Toss with the cooked quinoa and still warm roast vegetables in a large bowl.
4. Dress with the remaining olive oil, lemon juice and reserved 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.