Quinoa with red cabbage and green salad

Ingredients for 1 servings:

• 2 handfuls of red quinoa
• Water
• ¼ head of red cabbage
• 1 bell pepper(s)
• 4 cocktail tomatoes
• n. B. Salad leaves, green, mixed
• 2 tbsp oil
• some mustard, vegan
• Salt
• lemon juice
• possibly balsamic vinegar, vegan

Instructions

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

simple, healthy and vegan

First, wash the quinoa thoroughly. Then, place it in a small pot and add twice the amount of water. Cook over medium-high heat for 20 minutes, or until the water simply evaporates. While the quinoa is cooking, wash and chop the red cabbage, lettuce leaves, tomatoes, and bell peppers, and place everything in a bowl. You’ll have a little time until the quinoa is fully cooked, so whisk together the dressing. Simply add 2-3 tablespoons of olive oil to a cup and add mustard, a little salt, and lemon juice to taste. If you like, add a little balsamic vinegar, which is also delicious. Once the quinoa is cooked, add it to the salad in the bowl and mix everything together. You don’t want the quinoa to get cold, so pour it onto the salad while it’s still warm. This way, everything will combine well and taste better. Then transfer the salad to a wide, deep plate and pour the dressing over it. Let it sit for another minute before serving.