Quinoa salad

Cook a cup of quinoa, in water or stock.
Take one large or 2 small courgettes, and cut into rounds. Lightly oil a griddle pan, and cook the courgette rounds so that they get lovely stripes on each side.
In a dry frying pan, toast a handful of pine-nuts.
Combine all ingredients in a large bowl, crumble some feta cheese into it, and add dressing of your choice.

I used a balsamic dressing, which was probably a bit strong – lemon juice would be nicer.

I think it could be made more attractive – maybe some halved cherry tomatoes would make it more colourful.