Colorful quinoa salad with corn and tangerines

Ingredients for 4 servings:

• 150 g quinoa, colorful
• 1 small can of mixed vegetables (corn, peas, peppers), 150 g
• 1 class can/n mandarin(s), 300 g
• 4 large radishes
• 1 pointed pepper
• n. B. vinegar
• n. B. Oil
• e.g. salt and pepper

Instructions

Working time approx. 15 minutes; Rest time approx. 15 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 50 minutes

Briefly boil the quinoa with three times the amount of water according to the package instructions and let it stand for 15 minutes. Meanwhile, slice the radishes into thin sticks and the bell peppers into thin rings. Drain and halve the mandarins. Place the corn mix in a sieve and let it drain. Mix a dressing with approximately 2-3 tablespoons of vinegar and oil, season to taste. Place the cooked quinoa in a bowl, add all the ingredients, and mix. If desired, add a little more mandarin orange juice to prevent the salad from becoming too dry. It’s a great fresh side dish, for example, for a barbecue.