Quinoa salad

Ingredients for 3 servings:

• 40 g quinoa
• 4 slices of fresh white bread
• 70 ml olive oil
• 1 tsp sea salt
• 400 g cherry tomatoes
• 250 g cucumber(s)
• 1 shallot(s)
• 1 small onion(s), white
• 4 tbsp coriander leaves, fresh
• 1 ½ tbsp mint, fresh
• 2 tbsp parsley, fresh
• 1 tbsp lemon juice
• 1 tbsp red wine vinegar
• 2 garlic cloves
• ½ tsp pepper, Tasmanian, freshly ground

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 35 minutes

vegan

Preheat the oven to 150°C (300°F). Add the quinoa to a pot of boiling water and cook for about 10 minutes. Drain in a colander, rinse under running water, and let drain. Brush the bread slices with olive oil and sprinkle with salt. Place the slices on a baking sheet and bake for about 10 minutes. After 5 minutes, turn the slices over and check occasionally to prevent them from overbrowning. Remove from the oven and let cool, then break into irregular pieces. Chop the tomatoes into small pieces. Peel the cucumber and also dice them. Wash and finely chop the cilantro, mint, and parsley. Peel and dice the onion and shallot. Place all ingredients in a salad bowl, season, and mix well. Season to taste with salt, Tasmanian pepper, lemon juice, oil, and red wine vinegar, and serve. https://www.vegan-cooking-with-thalija.de/archive/1035