Heat the oil in a pan. Add the quinoa and sauté briefly while stirring. Pour in the water, season with salt, bring to the boil, cover and simmer on a low heat for approx. 15 mins. until almost soft, allow to cool slightly.
Puree the strawberries with the balsamic, oil and honey, season.
Add the quinoa to the sauce, mix. Mix in the strawberries, rocket and herbs, plate up. Sprinkle with the pistachios and place Tête de Moine rosettes on top.