Sour oriental quinoa salad

Ingredients for 4 servings:

• 1 cup quinoa
• 1 cup water
• ½ cup cranberries
• 1 bell pepper(s)
• ½ cucumber(s)
• 15 cocktail tomatoes
• 1 onion(s)
• 1 lime(s), squeezed
• ¼ tsp cumin
• 1 tbsp, heaped coriander, chopped
• olive oil
• salt and pepper

Instructions

Working time approx. 30 minutes; Rest time approx. 4 hours; Cooking/baking time approx. 12 minutes; Total time approx. 4 hours 42 minutes

Place the quinoa in a sieve and rinse. Then cover with water in a pot and bring to a boil. Then simmer until the quinoa is tender. Stir occasionally to prevent burning. Add water as needed, or discard any excess at the end. Let the quinoa cool. Chop the vegetables as desired and place all the chopped vegetables and whole cranberries in a relatively large bowl. I cut the cherry tomatoes into eight pieces each and rinsed out the seeds. I also removed the seeds from the cucumber. Chop the cilantro and dice the onion as finely as possible. Once the quinoa has cooled, add it to the bowl with the chopped vegetables and mix. Season to taste with olive oil, lime juice, salt, pepper, and cumin. The spice quantities are intended as a guide. Ultimately, you should be careful with the amount of lime juice and cumin, especially. Let it chill in the refrigerator; that’s how I like it best.