I’ve only made a few modifications to the original, but for me they were all necessary. If you want the original please refer to the book.

My wife and I both love this dish! It’s awesome by itself, or on top of your favorite salad greens. Also, tasty heated up in a pita pocket, or on your favorite bread.

• 1 cup quinoa
• 6 tablespoons olive oil
• 2 limes
• 1 large orange
• 1 mild fresh green chilli
• 2 cloves of garlic, crushed
• 1 medium cucumber
• 1 large tomato, seeded and cubed
• 4 spring onions, sliced
• 2 tablespoons fresh mint, chopped
• 1 tablespoon fresh flat leaf parsley, chopped
• 1 teaspoon black sesame seeds
• 1 teaspoon white sesame seeds
• Salt and fresh ground pepper to taste

• Put the quinoa in a very small strainer and rinse under cold water until it runs clear.
• Bring 2 cups of water to boil, and then add the quinoa.
• Cook for 12 to 15 minutes, or until tender. Set aside to cool.
• Cut the cucumber in half lengthwise.
• Using a teaspoon, scoop out the seeds. Cut into 1/4 inch slices.
• When the quinoa is cool add the tomato, spring onions and herbs.
• Mix all of the ingredients together well and set aside.
• The Dressing
• Add the olive oil and the juice from the limes, and the orange and whisk together.
• Add the chillies, garlic, sesame seeds, and salt and pepper.
• Whisk together until smooth.
• Assembling the Dish
• Toss all of the ingredients and the dressing together.
• Check the seasoning.
• Serve immediately, or chill.

This dish keeps well in the refrigerator, and can be kept for several days.