Quinoa salad with avocado, mushrooms and peppers

Ingredients for 1 servings:

• 400g quinoa
• 2 bay leaves
• 1 clove(s) garlic
• 4 mushrooms, brown
• 1 large onion(s), red
• 1 big bell pepper(s), red
• 2 thick bell peppers, green
• 1 large avocado(s)
• 1 handful of olives
• 1 handful of basil
• 1 handful of arugula
• 1 handful of parsley
• 1 tbsp butter
• 1 small lemon(s)
• 1 handful of raisins
• 2 tbsp olive oil
• 1 tsp salt
• 1 tsp pepper
• 1 tbsp sauce (coriander sauce)

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 40 minutes; Total time approx. 1 hour

vegan

Fill a large pot with water and add the quinoa. Skim off any impurities floating on the top. Let it soak for 20 minutes. Strain it in a sieve and return it to the pot. Bring to a boil with twice as much water as quinoa. Add the bay leaves and garlic and simmer over low heat for about 15 minutes. When the sprouts have formed visible spirals around the edge of the grain, they are al dente. Set the grain aside, covered, and let it soak for another 5 minutes. Remove the bay leaves and garlic. Clean and dice the mushrooms, onions, and bell peppers. Pit and dice the avocado. Finely chop the olives. Tear the herbs. Sauté the mushrooms in the butter. Season with a squeeze of lemon juice. Place the remaining ingredients in a bowl and season with olive oil and lemon juice. Add salt and pepper. Add the coriander sauce.