- Marinate red onions in balsamic vinegar, soy, sunflower oil, and pepper for 30 minutes. Then grill over a low flame until well browned and soft. Remove onions from the grill and coarsely chop.
- Add stock and quinoa to a pot and bring to a boil. Once boiling, reduce to a low simmer and cover for 8-10 minutes.
- Remove from heat. Stir in coconut oil, Umeboshi plum vinegar, grilled onions, and pesto. Mix well and serve.
Note: The dish is also enjoyable when refrigerated and served cold.