Quinoa salad with pomegranate seeds, bell peppers and giant beans

Ingredients for 4 servings:

• 1 cup white quinoa
• 2 cups water
• 3 large bell peppers, colored
• 1 cucumber(s)
• 1 can giant beans, white
• 1 pomegranate
• 1 bunch of parsley
• 1 bunch of spring onions
• salt and pepper
• 1 small jar of freshly squeezed lemon juice
• 3 tbsp olive oil, good

Instructions

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

Fruity, fresh and delicious – quickly prepared

Rinse the quinoa under cold water until only clear water runs. Then add double the amount of water and cook for 15 minutes over medium heat. Let it stand for 10 minutes, then drain through a sieve and chill. In the meantime, chop the bell peppers into small pieces. Drain the beans through a sieve. Cut the pomegranate in half and scoop out the seeds from the outside with a wooden spoon and add to the vegetables. Finely chop the parsley and spring onions and add to the vegetables. Deseed the cucumber and also cut into small pieces. Season the vegetable mixture with lemon, salt, pepper and olive oil and chill briefly to infuse. Then add the quinoa, mix well and season to taste.