Rinse the quinoa thoroughly in a very fine sieve under running water. If you have a rice cooker, you can use it to cook quinoa. Add twice the amount of water to each cup of quinoa and turn on the rice cooker. If you don`t have a rice cooker, you can use a normal pot for cooking with the same mixing ratio. Stir the quinoa every now and then, simmer in a normal saucepan for about 15 minutes, until the quinoa grains are al dente. In the meantime, wash the tomatoes and cut into small pieces, wash the spring onions too and cut into rings. Finely chop the parsley and set aside. Mix the oil, ajvar and tomato paste in a bowl. The chilli pepper (everyone has to decide for themselves whether with or without seeds, I like to leave the seeds in - then it`s a little hotter) and add them to the oil mixture. Put the cooked quinoa in a large bowl and stir in the tomatoes, spring onions and parsley. Then add the oil mixture and stir everything again. Finally, add lemon juice (1/2 lemon is usually enough) and salt to taste. If you like, you can add a refreshing dip made of yoghurt and chives, which is a great thing, especially in summer! The salad can be eaten warm and cold - so it is also great to prepare for many guests.
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