Ingredients

• 3 cups (540g) pre-cooked quinoa

• 400g cherry tomatoes cut in half

• 2 Lebanese cucumbers chopped

• 3 cups (90g) rocket

• 1 2⁄3 tbs capers

• salt & pepper, to taste

• Kalamata Tapenade

• 100g kalamata olives pitted

• 4 tbs (40g) pumpkin seeds (pepitas)

• 8 sprigs of fresh basil leaves picked

• 2 garlic cloves crushed

• 2 tsp olive oil

• 4 tsp balsamic vinegar