Fruitful Quinoa Salad with Blueberries and Bell Pepper

Ingredients

• 150 g quinoa
• Salt
• 30 g pine nuts (2 tbsp)
• 1 yellow bell pepper
• 180 g blueberries
• 100 g dried soft apricots (or apricots)
• 0.5 lemon (juice)
• 8 tbsp orange juice
• Pepper
• 1 tbsp agave syrup
• 4 tbsp olive oil
• 200 g romaine lettuce (0.5 heads)
• 10 g parsley (0.5 bunch)
• red pepper flakes
• chili flakes

Instructions

1. 1.

   Cook quinoa in twice the amount of boiling salted water over low heat for about 15 minutes, then let it cool for 5 minutes.

2. 2.

   While the quinoa cooks, toast pine nuts in a hot pan without oil over medium heat until fragrant. Halve the bell pepper, remove seeds, wash, and cut into small cubes.

3. 3.

   Wash blueberries and drain. Slice apricots into wedges. Whisk lemon juice with orange juice, salt, pepper, and agave syrup; then stir in olive oil.

4. 4.

   Combine quinoa with bell pepper cubes, blueberries, and apricots, then toss with the dressing.

5. 5.

   Clean, wash, tear lettuce leaves into bite‑sized pieces, dry by spinning, and arrange on a plate. Top with the quinoa salad, sprinkle with parsley, pine nuts, crushed red pepper, and chili flakes.