Vegetarian celery and quinoa salad with lemon balm

Ingredients for 2 servings:

• ½ cup quinoa
• 1 ¼ cups water
• ½ vegetable stock cube for 250 ml
• 1 large red apple
• 1 sprig of celery with green
• 3 tsp, levelled sugar or 3 tablets Stevia
• Lemon juice, 1 strong dashes
• 30 lemon balm leaves, fresh
• Dressing (yogurt dressing), 3 – 4 tbsp
• n. B. Cheese (see description for varieties)

Instructions

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

the lemon balm adds the pep

Mild, firm cheeses such as mozzarella, butter cheese, “white cheese” from the brine (milder than feta), or grilled cheese cut into small cubes are suitable for the salad. Cook the quinoa in a microwave or saucepan with 2.5 times the amount of water and half a stock cube (250 ml) for 15 minutes. Meanwhile, cut the apple and celery into small pieces. Start with the apple and immediately coat with lemon juice. If possible, cut the celery into even finer pieces than the apple, as it is somewhat harder. Remove any fibers that may be created during cutting. Cut the green parts and the “head” of the celery into fine strips. If using stevia instead of sugar, be sure to dissolve the stevia tablets in a shot glass with hot water and add. Mix in the dressing and the prepared, but slightly cooled, quinoa. Then add cheese to taste. Remove the stems from the lemon balm leaves. Tear the leaves into large pieces and fold them into the salad. To preserve the aromatic oils, add the lemon balm just before serving. Depending on how light you want the salad, you can also omit the cheese.