Place the toasted quinoa in a pan along with the water and a pinch of salt, before cooking as per instruction son the pack, Once cooked leave to cool.
Add the chopped courgette and peppers to a baking sheet, toss with the olive oil and roast on a medium heat for approx. 20 minutes or until they are cooked through and slightly charred. Set aside.
Add the sunflower seeds to a dry saucepan and dry toast for a few minutes on a low to medium heat until they start ot brown. Be careful they burn easily. Set aside.
To make the lemon dressing - add all the ingredients to a jar, replace the lid. Shake to combine.
The British Quinoa Company Ltd