Pre-heat the oven to 400 degrees. Sprinkle the oxtail with salt, pepper, and flour. Sear the oxtail in olive oil until brown on all sides. Transfer the meat to a roasting pan, and then use the sauté pan to cook the onion, celery and carrot over medium heat until softened. Add the tomato paste and sauté for about a minute. Add the vegetable mixture and the sachet of herbs to the roasting pan with the oxtail. Pour the red wine and beef stock over the meat. Cover with foil and put into the oven. Check the meat every 30-40 minutes and remove from the oven when the meat is easily pulled from the bone. Set the meat aside; strain and save the braising liquid from the pan.
In a medium sauce pot cook the quinoa in the water until tender, adding a touch of the braising liquid at the end. Pick some meat from the oxtail and add it and some parsley to the quinoa.
Plate the quinoa. Remove the rest of the meat from the oxtail and toss with the remaining the braising liquid and the sweet peas. Finish with a pinch of sea salt. Enjoy.