Directions:

Boil the quinoa as rice, in salted water for 15/20 minutes.  Cut half a courgette into small pieces or julienne. Pinch and cook the remaining in microwave oven on a dish for 4 minutes, maximum heat, then squeeze them to a pulp. Put all the courgettes in a pan with olive oil, stir them for a few minutes on medium heat and add the herbs, a pinch of salt and pepper, the sliced tomatoes. Add the quinoa and mix well.  Decorate with slivers of parmesan cheese and olives, if you want. Enjoy!