Exotic quinoa salad with two kinds of peas

Ingredients for 3 servings:

• 1 small can of chickpeas
• ½ bowl of tomatoes, small, preferably sweet
• 100g quinoa
• 200 g water
• 200 g peas, frozen
• 20 g seeds, e.g. sunflower seeds or cashew nuts, unsalted
• 1 organic lemon(s), juice
• 1 m.-large onion(s), red
• 1 garlic clove(s)
• 4 tbsp soy sauce, dark
• 1 tsp, sautéed garam masala
• 1 tsp, leveled paprika powder, sweet or smoked
• ½ tsp pepper
• n. B. Salt
• e.g. chili flakes
• e.g. parsley, flat

Instructions

Working time approx. 45 minutes; Rest time approx. 3 hours; Cooking/baking time approx. 15 minutes; Total time approx. 4 hours

vegan, exotic

First, wash the quinoa and cook it according to the package instructions. Simmer the quinoa in twice the amount of lightly salted water for about 15 minutes. Meanwhile, drain the chickpeas (ideally in a colander). Place the chickpeas and green peas in a large bowl. For the dressing, use a small bowl or shaker: Mix the lemon juice, soy sauce, garam masala, paprika, and pepper. If you like it spicy, you can add about 1/2 teaspoon of chili flakes and mix everything together. Press the garlic into the dressing or add it very finely chopped. Chop the red onion as finely as possible and add it to the peas. The quinoa should be ready by now. Drain off any excess water, remove from the heat, and let it cool. Mix the dressing again vigorously and season to taste. Adjust seasoning if desired. Finally, add the quinoa and dressing to the peas and mix everything well. Then refrigerate the bowl for 2-3 hours. Remove from the refrigerator before serving and stir in the quartered tomatoes and seeds. Season to taste one last time with salt, pepper, and soy sauce, if desired. If desired, garnish with a little flat-leaf parsley.