Quinoa Salad with Legumes

Ingredients

• 300 g quinoa
• 600 ml Vegetable Broth
• 2 bell peppers (red and green)
• 2 Tomatoes
• 1 Red Onion
• 150 g green beans
• 150 g kidney beans (canned)
• 0.5 handful parsley
• 0.5 untreated lemon
• Salt
• pepper (ground)
• 3 tbsp olive oil
• 1 tbsp nut oil

Instructions

1. 1.

   Wash the quinoa under running water until clear. Bring the broth to a boil, add the quinoa, cover and simmer for about 10 minutes. Remove from heat, keep covered for another 10 minutes to steam. Let cool in a bowl. Wash the bell peppers, halve them, remove seeds and white membranes, then dice small.

2. 2.

   Wash the tomatoes, quarter them, cut off stems and cores, then dice the flesh. Peel the onion and finely dice it. Trim the ends of the green beans and boil in salted water for about 8 minutes until al dente. Drain, shock in ice water, dry and cut into bite-sized pieces.

3. 3.

   Drain the kidney beans in a sieve, rinse and let drain. Wash parsley, shake dry, pluck leaves and chop finely. Rinse the lemon under hot water, pat dry, zest it and squeeze out the juice. Combine the vegetables with quinoa and lemon zest in a large bowl. Add the oils and lemon juice, mix well and season with salt and pepper.