1 tbsp chopped fresh chives
1 lemon, juice only
1 tbsp chopped fresh parsley
1 yellow pepper, halved lengthways
Β½ red onion, finely sliced
85g/3oz quinoa
salt and freshly ground black pepper
1 tsp brown sugar
1 tbsp olive oil
150ml/ΒΌ pint chicken stock (vegetarians can substitute vegetable stock)