1/2 medium red onion, cut into small pcs
4 radishes, cut into 1/2 moons
2 tbsp umeboshi vinegar
1 tbsp brown rice vinegar
1 1/4 cup white quiona
3 cups water
1/4 tsp sea salt
2/3 cup hazelnuts (optional)
1/2 cup chopped mint or cilantro
1/2 cup raisins (optional)
Mix the onion and radishes with both vinegars. Place a plate and weight on top, and press to pickle for one hour. Wah quinoa thoroughly with water to remove the bitter saponin on the outside of the grain.
Roast in a dry heavy bottom frying pan until dry, stirring constantly until grain begins to turn golden and puff up a little. If time is tight, you don’ t have to do this step.
Bring water to a boil in a saucepan and add quinoa, cover and bring to a boil. Simmer for approx 20 – 25 mins until water is absorbed. Remove from heat, fluff with a fork and turn in to a mixing bowl to cool.
Wash and roast hazelnuts at 325F until golen and skins crack and loosen. Rub the nuts with a dry dishcloth the remove the skins. Chop roughly. Mix nuts, quinoa, radishes, herbs and raisins together including pickling liquid and serve.