Courgette and Carrot Quinoa Salad

• 250 g quinoa
• 20 g olive oil
• 700 g water
• 1 vegetable stock cube (for 0.5 l), crumbled
• 300 g carrots, cut in pieces
• 450 g courgettes, cut in pieces

Dressing

• 1 garlic clove
• 30 g fresh mixed herbs, leaves only (e.g. basil, parsley)
• 40 g lemon juice
• 20 g vinegar (e.g. balsamic, cider)
• 50 g olive oil
• 2 tsp fine sea salt
• ½ - ¾ tsp ground black pepper, to taste
• 2 pinches sugar