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Rinse and trim the courgettes and cut them, first in half, then lengthwise into roughly half a cm thick slices. Place on a tray or rack and drizzle with olive oil and sprinkle with some sea salt. Let roast in the oven at 200 degrees until soft and golden, for approximately 30min but it depends on your owen.
In the meantime, cook the quinoa. Rinse the seeds in a strainer under running water for a couple of minutes then add to a pan along with the cold water. Bring to the boil then simmer gently for 15 minutes or until the water has been absorbed.
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To make the dressing, roughly chop the herbs and add to a bowl. You can use any herb of your choice, my favorites are basil, parsley, chives or mint. Add the liquids and the seasoning to the bowl and mix well. I prefer to use Herbamare salt for dressings which is a blend of sea salt and 12 different organically grown herbs and vegetables, but normal sea salt or himalayan salt works just as well.
Once the courgettes are ready, let cool slightly then cut diagonally into large chunks and place in a bowl or serving plate. Add the quinoa and dressing and mix well before sprinkling some fresh herbs on top. I like to serve it with a crispy salad.
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