After three fairly rich dinners in a row, I was looking for something nutritious and summery to eat on Friday night. As the feature ingredient (sorry, I'm watching Iron Chef as I write this!) I chose quinoa, since I had bought a packet from Allergy Block a week or two ago without any specific plans for it. Over breakfast Michael found this recipe from the Whole Foods Market website, and we served it wrapped up in wholemeal Mountain Bread, with mixed greens and Lebanese cucumber. The quinoa and pine nuts were a great combination and this was just the kind of fresh meal my body needed. However I found the overall flavour a bit bland: next time I'll add the juice of a lemon at the end - it's perking up the leftovers nicely.