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🍽️ Spicy Quinoa Salad with Avocado and Arugula

350 kcal · 50 min · 4 servings

Ingredients

• 125 g quinoa
• 250 ml salted water (or vegetable broth)
• 1 onion(s), red
• 1 scallion(s)
• 1 bell pepper(s), red
• 2 tomato(es)
• 1 avocado(s)
• 1 bunch arugula
• 1 clove(s) garlic (cut very small)
• 2 tbsp olive oil
• 3 tbsp raspberry vinegar
• 1 tsp honey, liquid (vegan alternative: agave syrup, maple syrup, beet syrup)
• chili flakes (from the mill)

Instructions

1. 1. Place the quinoa in a fine-mesh sieve.
2. 2. Rinse the quinoa thoroughly with warm water.
3. 3. Continue rinsing until the running water is clear.
4. 4. Let the quinoa drain well in the sieve.
5. 5. Heat a little olive oil in a pan.
6. 6. If you toast the quinoa briefly in it, the nutty flavor develops better.
7. 7. Place the quinoa in a pot.
8. 8. Add two parts water or broth.
9. 9. Cover the pot.
10. 10. Bring the liquid to a simmer.
11. 11. Cook the quinoa for 12 to 15 minutes.
12. 12. Remove the pot from the heat.
13. 13. Let the quinoa swell covered for another 10 minutes.
14. 14. Peel the onion.
15. 15. Cut the onion into half rings.
16. 16. Wash the spring onions.
17. 17. Cut the spring onions into thin rings.
18. 18. Include the green parts of the spring onions as well.
19. 19. Core the bell pepper.
20. 20. Dice the bell pepper.
21. 21. Wash the tomatoes.
22. 22. Dice the tomatoes.
23. 23. Wash the arugula.
24. 24. Halve large arugula leaves.
25. 25. Mince the garlic.
26. 26. Halve the avocado.
27. 27. Remove the pit of the avocado.
28. 28. Scoop out the flesh of the avocado.
29. 29. Dice the avocado flesh.
30. 30. Place all prepared ingredients in a large bowl.
31. 31. Add the cooled quinoa.
32. 32. Mix everything together loosely.
33. 33. Place 2 tablespoons of olive oil in a small bowl.
34. 34. Add 3 tablespoons of raspberry vinegar.
35. 35. Alternatively, use balsamic or another vinegar.
36. 36. Add 1 teaspoon of liquid honey.
37. 37. Use a vegan alternative to honey if needed.
38. 38. Season the dressing with salt.
39. 39. Season the dressing with pepper.
40. 40. Season the dressing with chili.
41. 41. Mix the dressing ingredients well.
42. 42. Taste the dressing.
43. 43. If it tastes too sweet to you, add a splash of lemon juice.
44. 44. Pour the dressing over the salad.
45. 45. Serve the salad slightly warm if you like.
46. 46. You can also eat the salad the next day.
47. 47. Drizzle the avocado with lemon juice the next day.
48. 48. This prevents the avocado from turning brown.
49. 49. You can vary the salad as you like.
50. 50. For example, add pieces of peeled pomelo or orange.
51. 51. For example, add feta, cranberries, or goat cheese.
52. 52. A spoonful of sambal oelek also goes well.
53. 53. The salad is suitable as a main dish.
54. 54. It also goes well with grilling.
55. 55. Serve it simply with pita bread.
56. 56. Caution: Quinoa contains saponins.
57. 57. These can cause intolerances.
58. 58. Do not consume quinoa if you are under 2 years old.

Nutrition per serving

• kcal: 350
• Protein: 9 g · Fett/Fat: 20 g · Carbs: 36 g