- In a large saucepan of boiling salted water, cook the quinoa for 10 minutes. Add the green beans and cook for 2 more minutes. Add the zucchini and peas. Cook for 2 minutes or until the quinoa and vegetables are al dente. Drain and run under cold water.
- In a bowl, combine the lemon juice, olive oil and basil. Season with salt and pepper.
- Add the quinoa and vegetables, and the rest of the ingredients. Adjust seasoning to taste.
The Parmesan can be replaced by small bocconcini cut into pieces.