MIXED QUINOA SALAD

Come into my garden! Lena from Mein leckeres Leben (My delicious Life) takes you outside where she captivates you with her delicious quinoa salad.

1. Before cooking, place the quinoa in a fine sieve and rinse with hot water a few times. Then put in a saucepan and fill with water – twice as much – and add a little salt. Bring to a slow boil over medium heat and simmer gently for 15 minutes until the water is soaked up and the quinoa is cooked.
2. Then pour the quinoa into a salad bowl (immediately is recommended) and let it cool.
3. Clean the vegetables. Cut off the lower end of the asparagus and then cut the vegetables (carrots, asparagus and spring onions) into thin slices. Spread out on a sheet of baking paper. Peel the clove of garlic, chop finely and mix with the vegetables on the baking tray. Sprinkle everything with the Tandoori Masala spice mix, salt, pepper and drizzle with olive oil. Then mix well.
4. Bake in the oven at 180 °C for about 20 minutes. Then take out and let cool slightly.
5. For the dressing, chop the herbs. Mix with the lemon juice, maple syrup and olive oil. Season with salt and pepper.
6. Halve the cherry tomatoes. Chop the salad into edible-sized pieces.
7. Cut the halloumi into small pieces and fry them in a pan with some olive oil until crispy on both sides. Toast the pine nuts in a pan until golden brown (you can do this in one step with the halloumi, using the other side of the pan).
8. Pour the dressing over the quinoa and mix well. Then add all the other ingredients (roasted vegetables, cherry tomatoes, lettuce, halloumi, blueberries and pine nuts) to the quinoa in the salad bowl and mix.