Nutty Quinoa Salad

Ingredients for 2 servings:

• 2 cup(s) black quinoa
• 100 g raisins
• 100 g cashew nuts
• 1 small can of corn, drained
• 3 carrots
• 1 handful of cherry tomatoes
• 1 shallot(s)
• 3 tbsp apple cider vinegar
• 3 tbsp oil (sunflower oil)
• 1 tsp honey
• salt and pepper
• some stalks of parsley or herbs to taste

Instructions

Working time approx. 45 minutes; Total time approx. 45 minutes

A delicious colorful summer salad, just like I know it from my favorite caterer

Rinse the quinoa thoroughly with water several times to remove any bitter substances, then cook in 2 cups of water for about 20 minutes. Drain in a fine sieve, mix with the raisins, and let cool. Peel the carrots and cut into approximately 3 mm thick slices, then quickly cook in salted water until al dente. Drain the corn. Roast the cashews in a small pan without adding any fat until lightly golden brown, and halve the cherry tomatoes. Finely slice or dice the shallot, trim the parsley, and chop finely. Place everything in a bowl with the quinoa. Mix together a dressing from apple cider vinegar and sunflower oil, season with pepper, salt, and honey. Mix the dressing with the ingredients in the bowl and let the salad sit for an hour. Serve with grilled chicken breast and baguette.