Quinoa Salad with Vegetables and Eggs

Ingredients

• 150 g quinoa
• 300 ml Vegetable broth
• 3 hard-boiled eggs
• 300 g kidney beans (canned)
• 1 stalk leek
• 3 tomatoes
• olive oil
• Salt
• Pepper (freshly ground)
• 2 tbsp freshly chopped parsley
• lemon juice (to taste)

Instructions

1. 1.

   Rinse quinoa under running water until clear. Bring broth to a boil, add quinoa, cover and simmer over low heat for about 15 minutes. Remove from heat, drain if necessary, and let cool.

2. 2.

   Peel and chop the eggs. Rinse beans in a sieve and drain well. Slice leek lengthwise, clean, and cut into thin rings. Blanch tomatoes, shock, peel, quarter, deseed, and dice finely.

3. 3.

   Heat some oil in a pan and sauté the leek until softened. Add the beans, season with salt and pepper, then remove from heat. Mix the tomatoes, herbs, and eggs into the quinoa, season with lemon juice, salt, and pepper. Stir in 2 tbsp oil and serve in bowls.