Ingredients
1 cup of Red Quinoa
2 cups of water
Pinch of salt flakes
1/2 cup shelled fresh or frozen peas
1 small ripe tomato, diced
1 small cucumber, diced
6 black olives, pitted & sliced
1/2 bunch of chives, chopped
1 bunch flat-leaf parsley, leaves picked & chopped
1 sprig thyme, leaves picked
1 sprig marjoram, leaves picked
1 tablespoon of tamari
Juice of 2 lemons

Method

Place quinoa in a sieve and rinse thoroughly under cold running water. Drain well. Place in a medium sized pan wih the water and salt. Bring to the boil, then reduce to a simmer, cover and cook for about 15 minutes or until all the water is absorbed. When cooked, the quinoa grains appear translucent and their germ ring becomes visible. Spread quinoa on to a large plate to cool. Meanwhile, blanch peas for one minute in a pan of boiling water, drain and refresh under cold running water. Combine quinoa, peas and remaining ingredients in a large bowl, mix well and serve.

Serves 4 -6

This recipe used by Kylie Kwong and printed in the Sydney Morning Herald 10th June 2010