1In a medium saucepan, over medium heat, bring quinoa and water to a boil. Reduce heat and boil gently for 10 to 15 minutes or until the white germ separates from the seed. Cover, remove from heat and let stand for 5 minutes. Remove lid, let cool and fluff with a fork.
2Meanwhile, in a large bowl, combine tomatoes, parsley, cucumber and bell peppers. Stir in cooled quinoa.
3Prepare the vinaigrette: In a small bowl, whisk together olive oil, lemon juice, hot pepper flakes (if using), salt, pepper and lavender (if using).
4Pour vinaigrette over salad and toss to coat.
1Nutritional Information 1 Serving when recipe serves 10: Protein: 2.6 grams Fat: 5.1 grams Carbohydrates: 13.6 grams Calories: 108 Sodium: 123 mg