Rinse quinoa several times in cold water and drain. Cook in a saucepan of boiling salted water for 15 minutes. Drain and rinse again. Set aside.
Place the seafood onto a baking tray and brush with a little oil. Season with salt and pepper. Grill (broil) for 4–8 minutes or until seafood is just cooked.
Make the dressing in a mortar and pestle by pounding together the garlic, rosemary and anchovy fillets until broken down. Add the oil, lemon zest and juice. Mix well and adjust the seasoning to taste.
Stir the dressing into the quinoa, green beans and kidney beans. Spoon the salad over the warm seafood to serve.
This recipe is taken from Blood Sugar Quinoa & Healthy Living by Michael Moore, New Holland.