1 cup (250 ml) quinoa

1/4 cup (60 ml) olive oil

A few drops Tabasco sauce

2 tablespoons (30 ml) soy sauce

2 tablespoons (30 ml) rice vinegar

2 green onions, finely chopped

1/4 cup (60 ml) fresh cilantro, chopped

1 cup (250 ml) red or yellow cherry tomatoes, halved

2 tablespoons (30 ml) sunflower seeds, toasted (optional)

Salt and pepper

In a bowl, cover the quinoa with cold water and rub it with your hands. Drain and repeat until the water runs clear. In a saucepan, cook the quinoa in plenty of salted boiling water for 15 minutes. The grains should be al dente. Rinse the quinoa under cold running water and drain well. In a bowl, combine all the ingredients. Season with salt and pepper. Refrigerate for at least an hour before serving.

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