Warm quinoa salad

Step 1/5

• 100 g quinoa
• 100 ml vegetable stock

• small sauce pan with lid

Rinse quinoa in warm water and cook in vegetable stock, according to the package instructions, and set aside.

Step 2/5

• 1 clove garlic
• ½ zucchini
• 1 red pepper
• 150 g snow peas
• 70 g dried tomatoes

• cutting board
• knife

Mince garlic. Cut zucchini, pepper, snow peas, and dried tomatoes into bite-sized pieces.

Step 3/5

• ½ tsp sugar
• vegetable oil for frying
• salt
• pepper

• large frying pan
• cooking spoon

Fry the vegetables in some vegetable oil. Season with sugar and salt and pepper.

Step 4/5

• 10 g parsley
• 10 g mint

• cutting board
• knife

Cut parsley and mint into fine strips.

Step 5/5

• ½ lemon
• 2 oranges
• sour cream to serve

• citrus juicer (optional)
• citrus zester
• large bowl
• cooking spoon

Stir the cooked quinoa, mint, and parsley into the roasted vegetables. Add the zest and juice of half a lemon as well as the juice of one orange. Fillet the other orange and carefully fold the orange segments into the mixture. Serve warm with sour cream.

Enjoy your meal!