Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: rinse quinoa and drain (as you would with rice). place in small saucepan with 1½-2 cups of water. bring to the boil, cover, reduce heat to low and simmer (12-15 minutes) until tender and all water is absorbed. remove from heat and let stand for 10 minutes. fluff with a fork and let cool. mix carrot, capsicum, parsley, coriander and spanish onion in large bowl. add cold quinoa and toss to combine. whisk together citrus juice, tamari, ginger, garlic and chili. pour over salad and combine well.

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.