Cook quinoa according to the instructions written on its pack.

Prep all the veggies by chopping them into cubes/small bites.

Sauté the veggies in a little vegetable oil and garlic (grated or finely chopped), adding each different vegetable at 2-3 minutes intervals in this order: yellow pepper, green beans, spring onion, beans (drained) and sweetcorn. Lastly we add roughly chopped spinachs that will be heated just for less than one minute. Season with salt and pepper to taste.

Combine cooked quinoa, and the raw veggies: tomatoes and cucumber.

For the vinaigrette simply whisk together the olive oil and the lemon juice until they are emulsified. Stir in the chili pepper and pour the sauce over the quinoa.

Toss everything together and serve immediately or chilled.