1 cup quinoa
1 cup flat-leaf parsley leaves
1 cup mint leaves
1/2 cup white vinegar
1/4 cup water
1/4 cup sugar
2 bay leaves
- In a small pan place the sugar, water, vinegar, and bay leaves. Bring to the boil and reduce slightly. Peel the lemon rind with a vegetable peeler then finely slice. Add to the warm pickle mix and leave to cool.
- Sprinkle quinoa into a medium sized pot of boiling water. Cook for 7-10 minutes until just tender and the germ is visible, drain well.
- Wash and randomly chop the radish. Peel and dice the avocado. Mix all ingredients baring the herbs well whist mixing.
- Strain the pickled lemons and add. Season and dress with a good olive oil.