Rinse quinoa with cool water through a fine mesh strainer.

Transfer into a small saucepan with vegetable stock and place over a high heat. Bring to the boil and then immediately reduce heat to low.

Cover, and simmer for 15-20 minutes, or until liquid is absorbed. Remove saucepan from heat and allow to cool.

For the dressing place a small frypan over medium heat.

Once hot, add 2 teaspoons olive oil and minced shallots. Stirring often, sauté for 5 minutes or until tender and slightly caramelised. Remove saucepan from heat and allow to cool.

Add shallots to a food processor or blender with balsamic vinegar, olive oil, blueberries, maple syrup, and a pinch of salt and pepper. Blend for 1 minute or until pureed and smooth.

Gently toss the mixed greens, cooled quinoa, blueberries and hazelnuts in a large bowl and serve onto plates. Drizzle with dressing and a few extra blueberries. Serve immediately.