- Bring 1 liter of water to the boil, add 1 teaspoon of salt and the quinoa. Cook over a low heat for about 20 minutes. Drain through a sieve and allow to cool.
- Wash the spring onions and mint and dry well. Cut both into fine strips.
- Dice the tomato and pepper into 1/2 cm cubes.
- Add all vegetables and the chopped mint to the cooled quinoa.
- For the dressing mix chili oil, olive oil and 1 teaspoon salt, pour over the salad give and toss thoroughly.