|Lemon grass||15 Milliliter, chopped (1 Tablespoon)|
|Kefir lime leaves||4|
|Dried red chili||1|
|Garlic||2 Clove (10 gm), crushed|
|Flax seed||120 Milliliter (1/2 Cup)|
|Safflower oil||120 Milliliter (1/2 Cup)|
|Lemon juice/Lime juice||60 Milliliter (1/4 Cup)|
|Quinoa||960 Milliliter, cooked (4 Cups)|
|Fresh cilantro||120 Milliliter, chopped (1/2 Cup)|
|Green onion||1 , chopped|
|Sea salt||To Taste|
Blend lemon grass, lime leaves and Chile pepper in blender for a couple of minutes until lemon grass turns into a coarse powder.
Remove from blender.
Add garlic, oils and lemon juice and blend again to make marinade.
Mix cooked quinoa with marinade, cilantro and green onion.
Adjust amount of marinade used as desired.
Marinate overnight in the refrigerator.