Quinoa and Coriander Salad with Goat Cheese and Avocado Dressing

Rinse the quinoa well under cold running water and then put it in a saucepan, score and add the chilli pepper and then fill up with the vegetable stock and bring to the boil, then turn the stove on to the lowest setting and simmer for 15 minutes, then over a sieve Drain and drain well and allow to cool.

Then remove the chilli from the quinoa and place the quinoa in a salad bowl. Wash, dry and finely chop the coriander and then add to the quinoa. Peel and finely dice the peppers with the peeler and add to the bowl as well. Quarter, remove and core the tomatoes and then also finely dice and add to the quinoa.

Pour the corn over a sieve, rinse off with running cold water, drain and add to the quinoa. Cut the spring onions into thin rings and add to the bowl. Finely dice the goat feta and add it to the bowl. And now mix everything together very well.

Put the natural yoghurt in a tall container. Halve the avaocado and use a spoon to take the pulp out of the shell and also place it in the tall container and drizzle with the lime juice. Add the clove of garlic and puree everything with the magic wand.

Now add the cumin and season with Espelette pepper, salt, pepper and sugar.

Arrange the salad in bowls and pour the dressing on top and then mix.