Quinoa salad with watermelon and feta

Ingredients for 2 servings:

• 70 g quinoa (tricolor)
• 1 shallot(s)
• 120 g cucumber(s)
• 4 tbsp sour cream
• 5 mint leaves
• 50 g feta cheese
• 50 g watermelon(s)
• salt and pepper
• 1 tbsp vinegar
• 1 tsp mustard
• 2 tbsp olive oil
• 1 tsp honey or agave syrup

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 45 minutes

Summer starter salad

Wash the quinoa in a fine sieve according to the package instructions and simmer with 2.5 times the amount of water for 15 minutes. Drain and let cool in a salad bowl. Cut the watermelon and feta cheese into small cubes. Make a vinaigrette with vinegar, olive oil, mustard, and honey or agave syrup. Finely dice the cucumber. If it has large seeds in the center, remove them so they don’t water down the salad. Finely chop the mint and shallot and add them to the quinoa along with the sour cream. Mix everything well and season with salt and pepper. To serve, transfer the quinoa and cucumber salad to a plate using a dessert ring or a small bowl. Arrange the watermelon and feta cubes on top. Drizzle with the vinaigrette and serve.