Two zucchini from the Riverford organic box has me revisiting an old recipe as of late: Lentil and Quinoa Salad with Basil and Lemon.

The premise is simple: take cooked quinoa, add some sauteed veggies (red onion, zucchini, red pepper and corn in this case), add some chopped herbs, a squeeze of lemon and a sprinkle of seeds. Boom, instant lunch. (Well, not so instant once you factor in all the chopping and such.)

With the weather warming and the long sunny days, I find myself craving these crunchy, fresh grain salads. I’ve been toying with the veggies, too. Sometimes I go for sauteed red onion and red pepper, other times raw tomato and cucumber. Always lots of herbs – at the moment, I love the combo of basil and dill, or dill and cilantro. The toasted seeds are a bonus. And I always eat this with avocado because a.) I’m an avo addict and 2.) I love the texture combo of the bitsy quinoa and the creamy avocado. So good.