Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: rinse the dried sea vegetables. rinse several times if you prefer less of an 'ocean' taste. place them in a small pot of cold water and bring to a boil. simmer for 10 minutes, then remove pot from heat and let stand, covered for 30 minutes or longer until the arame and hijiki re-hydrate and become tender. drain sea vegetables well (retain cooking water as a soup stock). rinse again, if desired, for a milder flavour. add the rest of the ingredients and toss well. source: vegetarian tastes of toronto, p. 24.

Target recipe: put the quinoa in a pot with the water. bring to a boil, cover, lower the heat to low, and cook covered for 20 minutes. remove cooked quinoa immediately from pot into a large bowl, and air it with a wooden spoon to stop the cooking process. let cool for a few minutes. add the onion, herbs, dried cranberries and walnuts. mix well with a wooden spoon. add olive oil, lemon juice, salt and pepper. taste and add more lemon juice if needed.