Red quinoa salad with arugula and feta cheese

Ingredients for 4 servings:

• 150 g red quinoa
• 1 tsp vegetable stock powder
• 150 g feta cheese, Gouda or Cheddar, optional
• 1 small bell pepper(s), green
• 3 carrots
• ½ cucumber(s)
• 1 spring onion(s) alternatively a shallot or small red onion
• 100 g arugula
• 3 tbsp olive oil
• 3 tbsp Crema di Balsamic vinegar
• lemon juice
• Salt and pepper, black

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 35 minutes

without cheese also a delicious vegan dish

Cook the red quinoa until al dente, adding the vegetable stock powder to the cooking water. Then let the quinoa cool. Taste while cooking; I find it takes considerably less time than the package states. You can also use white or mixed quinoa. I use red because it looks pretty and has a nuttier flavor. Dice the feta cheese, about 1 x 1 cm. Dice the vegetables quite finely. Chop the arugula slightly. Pour over the dressing ingredients and mix everything together. Stir in the quinoa once it has cooled. Makes about 4 appetizer/side dish servings.