Method

In a medium size pot on high heat, place the quinoa and water and bring to the boil, once boiling reduce to a simmer and cover with lid. Leave to simmer for 12 minutes. Remove from heat and allow to cool.

Once quinoa has cooled add the pesto, bocconcini and cherry tomatoes and mix through to combine well.

Just before serving drizzle the salad with olive oil and half the juice of 1 lemon. You may also like to grate some fresh parmesan cheese over the top.