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🍽️ Fresh Quinoa and Tomato Salad

383 kcal · 30 min · 4 servings

Ingredients

• 250 g quinoa
• 500 ml vegetable broth
• 1 spring onion
• 500 g mixed cocktail tomatoes (red, orange, yellow)
• 1 bunch radishes (approx. 250 g)
• 1 red bell pepper
• 60 g black olives
• 4 tbsp argan oil (or nut oil)
• 2 tbsp apple balsamic vinegar
• 1 tsp honey
• salt
• cayenne pepper

Instructions

1. 1. Place the quinoa in a sieve and rinse it thoroughly under running water to remove any bitter substances.
2. 2. Bring the broth to a boil in a pot.
3. 3. Stir the rinsed quinoa into the boiling broth.
4. 4. Let the quinoa cook on low heat for about 15 minutes.
5. 5. Wash the spring onions and trim off the ends.
6. 6. Slice the spring onions into thin rings.
7. 7. Add the spring onion rings to the quinoa during the last 5 minutes of cooking time.
8. 8. Drain any remaining cooking liquid if necessary.
9. 9. Wash the tomatoes and cut them in half or into quarters.
10. 10. Wash the radishes and remove the stem ends.
11. 11. Slice the radishes into thin rounds.
12. 12. Wash the bell pepper and remove the seeds and white membranes.
13. 13. Dice the bell pepper into cubes of about 1 cm.
14. 14. Drain the olives.
15. 15. Whisk the oil, vinegar, honey, salt, and pepper together in a small bowl.
16. 16. Mix the cooled quinoa with the prepared vegetables and olives.
17. 17. Pour the dressing over the salad and toss everything well.
18. 18. Let the salad marinate for about 30 minutes.
19. 19. Taste the salad again before serving and adjust the seasoning if needed.

Nutrition per serving

• kcal: 383
• Protein: 10 g · Fett/Fat: 16 g · Carbs: 48 g