Quinoa salad "L'amour toujours"

Ingredients for 4 servings:

• 125 g quinoa, red or white
• 250 ml vegetable stock or salted water
• 500 g red cabbage, approx. 1/4 head
• 2 spring onions
• 1 avocado(s)
• 1 bunch of arugula or more
• ½ onion(s), red, optional
• 1 pomegranate
• 4 tbsp raspberry vinegar, thick
• 2 tbsp olive oil
• 2 tsp beet syrup or agave syrup
• 1 pinch of chili flakes
• 1 clove(s) garlic clove(s)
• n. B. Salt and pepper, from the mill

Instructions

Working time approx. 45 minutes; Rest time approx. 10 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 1 hour 10 minutes

with red cabbage, avocado and pomegranate

Wash the quinoa, including the peeled quinoa, thoroughly in a fine-mesh sieve with warm water until the water runs clear. Drain. Bring two parts broth or water to one part quinoa to a boil in a covered pot. After 12-15 minutes, the quinoa is cooked. Remove from the heat and let it swell for another 10 minutes. Split open the pomegranate and scoop out the seeds, removing any remaining skin, briefly submerge it in water in the sieve, and set it aside to drain. (You can find tutorials online for gentle opening.) Wash the arugula and also set it aside to drain. Add the salad vegetables one by one to a large salad bowl. I take a quarter of the red cabbage and divide it lengthwise into 2-3 manageable pieces. Then I hold the red cabbage together and cut it into thin strips crosswise. You can also skip this step and cut the red cabbage directly into thin strips. Peel the red onion and dice it very finely. Slice the white parts of the spring onions into thin rings and the green parts into wider rings. Mix the quinoa, pomegranate seeds, and arugula with the remaining vegetables. I always slice the avocado last. For the dressing, mix raspberry vinegar with olive oil and sugar beet syrup or agave syrup. Season with salt, pepper, and chili flakes. Then press in the garlic and mix again. The dressing can be adjusted and modified as desired. Finally, cut open the avocado and remove the pit. Take one half in your hand, cut lengthwise down the middle with a knife, then cut diagonal slices into the fruit. Use a tablespoon to scoop out the fruit along the skin. Repeat this process with the other half of the avocado. To serve, either add the avocado slices to the salad, pour the dressing over them, and toss everything together loosely, or combine the salad and dressing, arrange on plates, and then garnish with the avocado slices. Note: I like my salad with plenty of dressing. If you want to be on the safe side, don’t pour all the dressing into the salad right away. If it’s too sweet for you, you can add a squeeze of lemon or lime juice. This salad is also great to prepare the day before! Mix all the ingredients as usual and let it sit overnight. Just add the arugula and avocado later. You could vary the salad in so many ways; goat cheese, cranberries, roasted walnuts would work, or tangerines, and maybe even oranges.