Submitted by Susanne

1/2 med. red onion, cut into fine half moons
4 radishes, cut into fine half moons
2 TBS umeboshi vinegar
1 TBS brown rice vinegar
1 1/2 c quinoa
3 c spring water
1/4 ts salt
2/3 c hazelnuts
1/4 c chopped parsley *or* mint
1/2 c raisins, washed and drained

(just substitute any kind of vinegar if you don’t have umeboshi and rice at home)

Mix onion and radishes with both vinegars. Place a plate and weight on top, and press for 1 hr to pickle. Wash quinoa thoroughly with water to remove the bitter saponin on the outside of the grain. Roast in a dry heavy-bottom fry pan until dry, stirring constantly until grain begins to turn golden and puff up a bit. Bring water and salt to a boil in a saucepan, stir in quinoa, cover, and bring back to a boil, Turn the flame down low and simmer until all the water is absorbed (20-25 min). Remove from heat, fluff with fork, and turn into a mixing bowl to cool. Wash and roast hazelnuts at 325 F until nuts are golden and skins crack and loosen. Rub the nuts in a dry dishcloth to remove any loose skins. (I skipped all of that, because I am lazy). Chop roughly. Mix hazelnuts, quinoa, onions, radishes, herbs, and raisins together, including pickling liquid.

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