Oriental quinoa salad with pomegranate seeds

Ingredients for 1 servings:

• 500 g quinoa, black and white mixed
• salt water
• 2 onions, red
• 2 large bell peppers, red
• 150 g raisins
• 2 stalks of coriander
• 1 tsp cumin
• 1 tsp curry powder
• chili powder
• 80 ml apple cider vinegar
• 2 tbsp sunflower oil
• 1 small pomegranate
• Salt

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 35 minutes

simple, quick and cheaper than the packaged ones from the supermarket

Cook the quinoa in salted water according to the package instructions and let it swell. This takes about 15 minutes. Meanwhile, peel, halve, and finely dice the onions. Deseed and finely dice the bell peppers. In a large bowl, combine the quinoa, onions, raisins, and diced bell peppers. Let the salad cool and toss with the vinegar, oil, curry, cumin, and salt. Finely chop the fresh coriander and stir in. Let it steep and serve with the pomegranate seeds. It also packs beautifully in screw-top jars and will keep in the refrigerator for a few days.