Colorful Quinoa Salad

Ingredients

• 400 g chickpeas (canned)
• 5 tbsp olive oil
• Salt
• Pepper
• 0.25 tsp ground cumin
• 1 onion
• 300 ml Vegetable broth
• 150 g quinoa
• 200 g cherry tomatoes (red and yellow)
• 200 g corn kernels (1 ear; alternatively canned)
• 150 g edamame (fresh soybeans; frozen)
• 400 g red cabbage (1 piece)
• 1 bell pepper
• 2 carrots
• 10 g parsley (0.5 bunch)
• 4 tbsp Lemon juice
• 1 tbsp mustard
• 1 tsp Honey

Instructions

1. 1.

   Rinse and drain chickpeas. Toss with 1 tbsp oil, salt, pepper, and cumin. Sauté in a hot pan for 5 minutes over high heat. Remove and let cool.

2. 2.

   Peel and chop the onion. Heat 1 tbsp oil in the pan, sauté onion for 2 minutes over medium heat. Add broth, bring to a boil. Rinse quinoa and cook in broth over low heat for 10–15 minutes. Let cool.

3. 3.

   Wash and halve tomatoes. Slice corn off the cob. Cook edamame with corn for 5–8 minutes in boiling salted water. Shock in cold water and drain.

4. 4.

   Clean and shred red cabbage. Halve, seed, wash, and slice bell pepper into strips. Peel and grate carrots. Wash parsley, dry, and chop. Whisk lemon juice, salt, pepper, mustard, honey, and remaining oil; mix with salad ingredients.