Cook the quinoa according to packet instructions. Once cooked, drain and set aside to cool.
While the quinoa cooks heat a griddle pan with a drizzle of oil and griddle the courgette slices in batches for a couple of minutes on each side until softened. Season well.
Whisk together all of the dressing ingredients and season well.
Put the quinoa, mackerel, beans, chilli flakes and courgette in a large bowl and toss together. Pour the dressing over the salad and toss again then tip out onto a serving platter and serve.
Notes
Nutrition information is an estimate and will vary depending on the exact ingredients used.