Salads - Calendula Quinoa

¼ cup miso
1 ¾ cup water
1 ¼ cup calendula petals, chopped well
2 tbsp sunflower oil
1 leek, both white and green parts chopped
3 cloves garlic
1 cup quinoa

Mix together the miso and water in a blender. Add in the calendula petals and blend until liquefied. Heat the oil and sauté the leeks and garlic. Add the rice and stir to coat with oil. Add the liquid. Bring to a boil. Once boiling, reduce to a simmer. Cook until all of the liquid has been absorbed, about 40 minutes. Remove from heat. Serve garnished with calendula petals.

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