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This makes a great light lunch or as a part of a meal.

It is quick cooking for a whole grain and together with the vegetables doesn't take too long to make.

Quinoa is a traditional grain of South America and known as a super grain partly because it has more protein than any other grain and also because of the amino acids it contains.

Quinoa has a wonderful texture and a nutty flavour.

• 1 cup Quinoa - washed
• 2 cups water
• 1 small red onion - diced finely
• 1/3 cucumber - striped with a peeler and cut in 1 cm dice
• 2 tsp ume vinegar
• 1 cup med. small broccoli flowerets
• 1/2 cup carrot cut in 1 cm dice
• 1/2 cup diced green or black
• olives - a well marinated

  olive in olive oil works well
• 1/2 cup arugala - washed, dried and chopped not too
  fine

1. Wash and strain the Quinoa.
2. Bring to boil in a medium thick bottomed sauce pan with the 2 cups of water.
3. Add a small pinch of sea salt and cover.
4. Turn down low and simmer for 30 min.
5. Remove to serving dish and allow to cool slightly.

1. Combine the diced cucumber and red onion with the ume vinegar and allow to marinate for 30 min.
2. Then strain off any liquid that the vegetables have released.
3. Blanch the broccoli and carrot seperately for about 1min. each on high flame, then remove to a plate to cool.
4. Combine all ingredients and add a little more ume vinegar if necessary for a saltier flavour.

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