Quinoa Salad

Come with us into the countryside! Lena from "Mein leckeres Leben"will take you outdoors and enchant you with her delicious quinoa salad.

Preparation

1. Before cooking, place the quinoa in a fine sieve and rinse a few times with hot water. Then place in a pan and fill with twice as much water and a little salt. Bring slowly to the boil over a medium heat and simmer gently for 15 minutes until the water has been absorbed and the quinoa is cooked.

2. It is best to transfer the quinoa to a salad bowl straight away and leave to cool.

3. Clean the vegetables. Cut off the bottom end of the asparagus and cut the vegetables (carrots, asparagus, spring onion) into thin slices. Spread on a baking tray lined with baking paper. Peel and finely chop the garlic clove and mix with the vegetables on the tray. Sprinkle everything with the tandoori masala spice mix, season with salt and pepper and drizzle with olive oil. Mix well once.

4. Bake in the oven at 180°C for approx. 20 minutes. Remove and leave to cool slightly.

5. Chop the herbs for the dressing. Mix with the lemon juice, maple syrup and olive oil. Season with salt and pepper.

6. Halve the cherry tomatoes. Divide the lettuce into bite-sized pieces according to size.

7. Cut the halloumi into small pieces and fry in a pan with a little olive oil until crispy on both sides. Fry the pine nuts in a pan until golden brown (you can also do this in one step with the halloumi, on 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, pine nuts) to the quinoa in the salad bowl and mix together.