The first thing I advise you to cook the filling, it needs a little brew. I usually take a small jar with a lid, pour the lemon juice (or fruit vinegar) and sprinkle salt. The jar closed with the lid and shake thoroughly. Salt dissolves, and now you can add olive oil, pepper, crushed clove of garlic and mustard. Then close the jar with a lid and shake it all about content - get a thick, opaque emulsion, which is great for salads.

Now for the quinoa. This time I used here is a mix of basmati rice with quinoa. Quinoa contains saponins — soapy substances that make the grain bitter, so before cooking, they are usually soaked in water or washed in cold water at least 5 times. Pour quinoa into a pot where she (he? it?) will cook, and cover with water then drain it, and like 5 times. After this procedure, add to rice and quinoa with cold water from a ratio of 1 to 2, the sunflower and cook for 15-20 minutes. The photo is ready, the boiled mix.

Prepare the vegetables - peel carrots and zucchini, radish, cucumber and cilantro wash.

Cut the vegetables in any usual way. I zucchini and carrots sliced the ribbons with a peeler for cleaning of vegetables, radish slices, cucumber semicircles. If you do not like a large cutting, can cut all the vegetables julienne.

Mix the vegetables, rice and quinoa in a bowl and pour over dressing. Mix. Try and align the salt and pepper. Can be fed. The salad was delicious warm and cold.