Chilled Quinoa Salad

Serves 8

1 cup quinoa
2 Kaffir lime leaves
1 teaspoon Sea Star™ sea salt
2 Meyer lemons, for zest and juice
1 teaspoon fresh ginger
3 cloves fresh garlic
2-4 tablespoons extra virgin olive oil to taste
Sea Star™ sea salt to taste
1 cup fresh cucumber, sliced
1/2 cup fresh snow peas, blanched and refreshed
1/2 cup fresh green peas, blanched and refreshed
1 bunch fresh basil
several sprigs Italian parsley for garnish

fresh ground black pepper to taste

Bring 1 cup of water to a boil. Add the Kaffir lime leaves, 1 teaspoon of Sea Star™ sea salt and quinoa and cover. Reduce heat to simmer and cook for 10-15 minutes or until water is absorbed. Remove lid and toss with a fork.

Peel the zest of Meyer lemons and finely slice. Juice the lemons. Finely chop ginger and garlic and add to the lemon juice with olive oil, lemon zest and sea salt. Toss with Lavender Starquinoa, cucumber, snow peas, green peas and 3 tablespoons basil, thinly sliced into ribbons. Garnish with basil and Italian parsley leaves. Serve chilled.