Quinoa Vegetable Salad

Ingredients

• 300 g quinoa
• 800 ml vegetable broth
• 2 bell peppers (yellow and red)
• 1 Zucchini
• 2 carrots
• 2 Spring Onions
• 0.5 untreated lemon
• 3 tbsp olive oil
• 1 tbsp nut oil (e.g., sesame oil)
• Salt
• Pepper
• parsley (for garnish)

Instructions

1. 1.

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

2. 2.

   Wash the peppers, halve them, remove seeds and white membranes, and dice small. Wash the zucchini, trim it, cut lengthwise into quarters, and dice small. Peel the carrots and shave into strips. Wash the spring onions, trim, and slice into rings. Rinse the lemon under hot water, pat dry, zest the peel, and squeeze out the juice. Mix the vegetables with quinoa and lemon zest in a large bowl. Add the oils and lemon juice, stir, and season with salt and pepper. Divide among bowls and serve garnished with parsley.