English Peas and Hijiki Quinoa

Ingredients

• 1 cup (240 ml) quinoa, rinsed
• 1/4 cup (60 ml) mochi mugi barley
• 1 3/4 cups (420 ml) vegetable stock
• 1 tablespoon dry hijiki, reconstituted
• 1/2 cup (120 ml) shelled fresh English peas
• 1 teaspoon sea salt
• Freshly-ground black pepper
• 2 tablespoons or more extra virgin olive oil
• Lemon wedges