Rinse the quinoa under cold running water for 2 minutes then place it into a small saucepan. Add in the water and season with salt and pepper. Bring to a boil then reduce the heat to a simmer and put on a lid on the pan. Let it simmer for 10 minutes.

While the quinoa is cooking, chop the courgette and place into a pan with a little oil. Sauté for 4 minutes until brown on the edges. Do not overcook the courgette or it will become soggy.

Chop the almonds, basil, tomato, and red onion into small pieces and place into a large bowl.

Open the canned chickpeas, drain into a colander and rinse before placing into the bowl with the vegetables.

Once the courgette has cooled down add it to the bowl too.

When the quinoa has cooked, allow it to cool for 5 minutes, giving it the occasional stir. Now add the zucchini to the salad bowl with vegetables and chickpeas.

To make the dressing, mix the oil, balsamic vinegar, honey, and crushed garlic clove into a small bowl and mix to combine. Pour over salad.

Serve the salad at room temperature or place in the fridge for 20 minutes to cool completely.