Quinoa salad with salmon and feta

Ingredients for 2 servings:

• 125 g quinoa
• 200 g salmon, cooked (not smoked salmon)
• 1 red bell pepper(s)
• 2 spring onions
• 75 g feta cheese
• 12 black olives
• 2 tbsp mint leaves, cut into strips or plucked
• ½ lime(s), juice, possibly more
• salt and pepper
• Sugar
• 2 tbsp olive oil
• some vegetable stock, if needed

Instructions

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

Rinse the quinoa in a sieve with hot water, then cook according to the package instructions in two and a half times the amount of salted water for about 15 minutes, then let cool. Flake the salmon. Wash, trim, and finely dice the bell peppers. Trim, rinse, and finely slice the spring onions. Crumble the feta and slice the olives. Mix the lime juice with salt, pepper, and sugar, then whisk in the olive oil. Add the dressing to the quinoa, mix well, and gently fold in the remaining ingredients. Season to taste. If the salad is too dry, add vegetable stock a tablespoon at a time.