Quinoa sprout salad à la Kisir

Ingredients for 2 servings:

• 300 g sprouts (quinoa sprouts)
• 100 g cucumber(s)
• 2 medium-sized red pointed peppers, 85 g each
• 3 tbsp flat-leaf parsley, chopped
• ½ bunch of spring onions
• 70 g tomato paste, 1-fold concentrated
• 2 tbsp olive oil
• ½ lemon(s)
• e.g. sea salt
• n. B. Pfeffer

Instructions

Working time approx. 15 minutes; Rest time approx. 2 hours; Total time approx. 2 hours 15 minutes

delicious summer salad

In a salad bowl, mix the olive oil and tomato paste to make a marinade. Season with sea salt and pepper. Add the parsley. Dice the cucumber and bell peppers, and slice the spring onions. Add everything to the marinade along with the quinoa sprouts and fold in. Season with sea salt and pepper to taste. Wash half an organic lemon in hot water, slice it, and place it on the salad. Then let the salad marinate in the refrigerator. This also works very well overnight if you want to take the salad to work the next day. Remove it from the refrigerator early before serving so it is not too cold. Note: As a side dish, the salad serves two. As a main meal, serve one. I only use organic products for this salad. Quinoa sprouts have a nutty flavor and a pleasant bite. 300g of quinoa sprouts correspond to 100g of ungerminated quinoa. Quinoa sprouts are very easy to grow at home. You use light-colored organic quinoa, as it’s capable of germinating; unfortunately, red quinoa doesn’t. Rinse it once and soak it in water for two hours. Then let it germinate for about two days. On warm summer days, the quinoa only needs one day. Rinse it twice a day. I always use a sprouting jar to sprout quinoa. You can also find these at drugstores.