Colorful quinoa winter salad

Ingredients for 4 servings:

• 200g quinoa
• 100 g chickpeas
• 100 g purslane (purslane, winter purslane)
• 1 beetroot, raw
• 1 avocado(s)
• ½ lemon(s), juice
• 5 tbsp olive oil
• Sea salt
• pepper

Instructions

Working time approx. 20 minutes; Rest time approx. 1 hour 12 minutes; Cooking/baking time approx. 1 hour; Total time approx. 2 hours 32 minutes

With raw beetroot and avocado

Soak the chickpeas overnight and cook them without salt for about an hour; a pressure cooker works faster, then drain. Briefly rinse the quinoa and bring to a boil with twice the amount of water. Simmer over low heat for 10 minutes, then turn off the heat to swell for 10 minutes. The water should be absorbed and the seeds should have burst but still be firm to the bite. Drain both and place them in a large salad bowl. Peel the raw beetroot with a vegetable peeler, rinse, halve, and cut into wafer-thin slices. Mix with the quinoa and chickpeas. Thoroughly wash and trim the winter lettuce, purslane, or watercress in late autumn. Halve the avocado, remove the pit, scoop out the flesh from the skin with a tablespoon, and cut into cubes. Carefully mix the avocado and lettuce leaves with the other ingredients in the bowl. Season with olive oil, the juice of half a lemon, freshly ground pepper and sea salt.