Quinoa salad with pomegranate

Ingredients for 5 servings:

• 1 cup quinoa, white, dried
• 2 cups water
• 3 bell peppers, colored
• 1 pomegranate
• 1 can giant beans, white
• 1 bunch of parsley
• 1 bunch of chives
• 3 tbsp lemon juice, freshly squeezed
• 3 tbsp olive oil, good, cold-pressed
• salt and pepper

Instructions

Working time approx. 15 minutes; Rest time approx. 10 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 40 minutes

fruity-sour and beautifully colorful

Rinse the quinoa with cold water through a sieve until only clear water runs. Boil for 15 minutes in double the amount of water, remove from the heat, and let stand for 10 minutes. Cut the vegetables into small cubes. Drain the beans. Chop the parsley and chives and set aside. Once the quinoa has infused, drain through a sieve and chill. Halve the pomegranate and scoop out the seeds with a wooden spoon. Scoop out the seeds with your hands and add to the vegetables. Once the quinoa is cold, toss with the vegetables, season with salt and pepper, and add lemon juice and olive oil to taste. Add the parsley and chives and season to taste.