This serves enough for 4 as a side dish.
150g quinoa or bulgar wheat
6 spring onions
6 large juicy plums
1 small hot red chilli
8 bushy sprigs of mint
8 bushy sprigs of flat leaf parsley
juice of 1 lemon
Rinse the quinoa thoroughly, place in a saucepan and cover with fresh water. Bring to the boil, reduce the heat and simmer for 10-15 minutes, or until all the grains have turned transparent and the spiral like germ has seperated. Drain and leave to cool.
Finely slice the spring onions, discarding the toughest of their leaves, then put into a mixing bowl.
Halve, stone and roughly chop the plums.
Seed and finely chop the chilli, then roughly chop the parsley and mint leaves and add everything to the onions.
Pour in the lemon juice, a couple of tablespoons of oil and a generous seasoning of salt and black pepper.
Once the quiona is cooked and has absorbed all the water add it to the plum mixture with another glug of oil, the grain should not be wet, then serve.