Salad:
1 1/4 cups dried quinoa
6 sun-dried tomatoes
generous cup green olives, pitted and sliced
1 medium carrot, scrubbed, and cut into small strips
handful of snow peas, cut into small strips
a few tablespoons of red onion, sliced
small bunch of green onions, white and light green parts, cut on an angle
2 fresh red chilies, seeded and sliced into small strips
1 fresh green chili, seeded and cut into small strips
1/2 cup fresh parsley, chopped

Dressing:
3 - 4 tablespoons olive oil
juice from 1 medium lemon
juice from 1 lime
2 teaspoons sugar or Xylitol
1 1/2 teaspoons sea salt
fresh cracked black pepper to taste
Shortbreads:
1/2 cup walnut pieces, lightly toasted
2 tablespoons sesame seeds, lightly toasted
1 teaspoon poppy seeds
2 tablespoons brown rice flour
scant 1/2 cup black olives, pitted and sliced
1 1/2 teaspoons soy or tamari sauce
1 tablespoon of water or vegetable stock