Quinoa salad with black beans, beetroot and pumpkin seeds

Ingredients for 4 servings:

• 150g quinoa
• 3 beetroots, raw or pre-cooked (approx. 450 g)
• 1 can black beans (400 g), drained (alternatively kidney beans)
• 50 g pumpkin seeds
• ½ bunch of spring onions
• ½ bunch parsley
• 1 handful of purple radish sprouts (alternatively: cress)
• ½ lemon(s), juice
• 2 tbsp balsamic vinegar
• 3 tbsp honey, or agave syrup as a vegan alternative
• 2 tbsp sugar
• 2 tsp cumin powder
• 1 tsp coriander powder
• 1 pinch of chili powder
• 60 ml olive oil
• Salt and pepper, black

Instructions

Working time approx. 20 minutes; Rest time approx. 1 hour; Cooking/baking time approx. 10 minutes; Total time approx. 1 hour 30 minutes

as a light main course or as a side dish to grilled food, also vegan possible

Roast the pumpkin seeds in a pan without oil. Set aside. Cook the quinoa in plenty of water for 9 minutes (by the clock), then drain into a fine sieve and rinse with cold water. Drain well. Cut the beetroot into approximately 1/2 cm cubes. Sauté the raw beetroot in a little water with a little salt until al dente (or cook in the microwave). Chop the spring onions. Mix the dressing ingredients. It should have a strong sweet and sour taste. Mix the quinoa, beetroot, beans, pumpkin seeds, and spring onions with the dressing in a bowl. Season with salt and pepper. Let stand for at least 1 hour, if possible. Chop the parsley. Fold in along with the radish sprouts just before serving.