For the quinoa:
Peel and chop the vegetables, to make a stock. Cook for approximately 1 1/2 hours. Drain and allow to cool. Pour the cold stock into a large saucepan, add the white quinoa and cook for approximately 10 minutes (until the grains burst). Drain, and allow to cool. Repeat the same procedure with the black quinoa—although since this is harder, it will need to cook for four minutes longer. Set aside.

For the cucumber:
Without peeling the cucumber, split it along its length, remove the seeds, and finely dice the flesh. Separately, chop the mint and mix it with the cucumber. Set aside.

For the tomato:
To peel the tomatoes: cut a cross in the top and blanch in boiling water for 30 seconds. Transfer them into a container of iced water. Peel the tomatoes, remove the seeds, and finely dice the flesh. Chop the coriander and mix with the tomatoes. Set aside. Blanch the kale in boiling water for 30 seconds, and then plunge into the iced water. Set aside.

For the onion:
Peel and finely dice the onion; then mix with the parsley and set aside.

For the vinaigrette:
Extract the juice of the lemons, slowly add the olive oil and season.

To serve:
Add vinaigrette dressing to the two types of quinoa separately, and place the other ingredients (cucumber, tomato and onion) on a plate. Place the kale in the centre of the plate and add the remainder of the vinaigrette dressing to the whole.