1 large courgette
1 tbsp red wine vinegar
4 spring onions , finely sliced
100g cherry tomatoes , halved
1 red chilli , finely chopped
100g feta cheese , crumbled
small bunch parsley , chopped
Cook the quinoa following the pack instructions then drain and rinse under cold water. Drain again. Cut the ends off the courgette then cut into ribbons using a potato peeler. Whisk together the vinegar and 2 tbsp oil and season.
Put the rest of the ingredients in a large bowl, then pour over the dressing and toss everything together.