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If you don’t want leftovers of this salad, cut the amount of the ingredients in half.

1 Tbsp (15 mL) chopped lemon grass
4 Kefir lime leaves, chopped
1 dried red chili pepper
2 cloves garlic, crushed 
1/4 cup (125 mL) Omega Flax Seed Oil 
1/4 cup (1205 mL) Omega Safflower Oil
1/4 cup (63 mL) fresh lemon or lime juice
4 cups (1 L) cooked quinoa 
1/4 cup (125 mL) chopped fresh cilantro
Sea salt and pepper to taste

Blend lemon grass, lime leaves and chili pepper in blender for a couple of minutes until lemon grass turns into a powder. Remove from blender. Add garlic, oils, lemon juice and blend again. In a salad bowl, mix cooked quinoa with marinade, cilantro, green onion, salt and pepper. Adjust the amount of marinade as desired. Marinate overnight, covered in the fridge.

Source: alive Magazine (pre-2000)