For a super tasty lunch or as part of a main meal try this really simple but filling salad using some of the huge variety of seasonal veg around in July.
Mix a 250g pack of ready cooked quinoa with 200g of freshly podded, cooked and cooled broad beans.
Chop a bunch of spring onions, 2 large tomatoes, a good handful of parsley and a small bunch of mint. Stir into the quinoa and beans.
Mix together the juice and zest of a lemon, the juice of a lime, a crushed clove of garlic with 60ml of extra virgin olive oil. Pour the dressing over the salad and stir well.
Feel free to change the dressing - using more or less garlic, maybe some finely diced chilli or other spices - to taste.