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🍽️ Fruity Quinoa Salad with Blueberries and Peppers

385 kcal · 30 min · 4 servings

Ingredients

• 150 g Quinoa
• Salt
• 30 g Pine nuts (2 tbsp)
• 1 yellow bell pepper
• 180 g Blueberries
• 100 g dried soft apricot (or apricots)
• 0.5 Lemon (juice)
• 8 tbsp Orange juice
• Pepper
• 1 tbsp Agave syrup
• 4 tbsp Olive oil
• 200 g Head lettuce (0.5 heads of lettuce)
• 10 g Parsley (0.5 bunch)
• red peppercorns
• Chili flakes

Instructions

1. 1. Put the quinoa in a pot with double the amount of boiling salted water.
2. 2. Cook the quinoa on low heat for about 15 minutes.
3. 3. Remove the pot from the heat and let the quinoa cool down for 5 minutes.
4. 4. Heat a frying pan over medium heat.
5. 5. Toast the pine nuts in the hot pan without fat.
6. 6. Halve the bell pepper and remove the core.
7. 7. Wash the bell pepper.
8. 8. Cut the bell pepper into small cubes.
9. 9. Wash the blueberries.
10. 10. Drain the blueberries.
11. 11. Cut the apricots into wedges.
12. 12. Mix the lemon juice with the orange juice.
13. 13. Season the juice mixture with salt and pepper.
14. 14. Stir the agave syrup into the juice mixture.
15. 15. Vigorously whisk the oil into the dressing mixture.
16. 16. Mix the cooled quinoa with the pepper cubes.
17. 17. Add the blueberries and apricot wedges to the quinoa mixture.
18. 18. Toss everything well with the dressing.
19. 19. Clean the head of lettuce.
20. 20. Wash the lettuce leaves.
21. 21. Tear the lettuce leaves into small pieces.
22. 22. Spin the lettuce leaves dry.
23. 23. Distribute the lettuce leaves on plates.
24. 24. Place the quinoa salad on the lettuce leaves.
25. 25. Sprinkle the salad with fresh herbs.
26. 26. Add the toasted pine nuts on top.
27. 27. Sprinkle crushed red pepper over the salad.
28. 28. Add chili flakes as the final topping.

Nutrition per serving

• kcal: 385
• Protein: 9 g · Fett/Fat: 17 g · Carbs: 46 g