Fruity quinoa salad with blueberries and peppers

Ingredients for 4 servings:

• 150g quinoa
• 30 g pine nuts
• 180 g blueberries
• 100 g dried apricots
• 200 g lettuce(s)
• 1 bell pepper(s), yellow or red
• 8 tbsp orange juice
• 1 tbsp agave syrup
• 4 tbsp olive oil
• 10 g parsley
• ½ lemon(s)
• salt and pepper

Instructions

Working time approx. 30 minutes; Rest time approx. 10 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 55 minutes

vegetarian

Place the quinoa in a sieve and rinse under warm water until the water runs clear. Simmer in approximately 300 ml of boiling salted water over low heat for approximately 15 minutes. Then remove the pan from the heat and let it swell for approximately 10 minutes. Meanwhile, roast the pine nuts in a pan over medium heat without fat. Cut the halved and deseeded bell peppers and apricots into small pieces. Wash and drain the blueberries. For the dressing, whisk together the lemon and orange juice, salt, pepper, and agave syrup, then vigorously whisk in the oil. Combine the quinoa with the bell peppers, apricots, and blueberries, and toss to coat with the dressing. Trim and wash the lettuce, spin dry, and tear into small pieces. Arrange the salad on plates. Spread the quinoa salad on top and sprinkle with the toasted pine nuts.