Warm Quinoa Salad with Vegetables

1. 1 Quinoapack 500 g ≈ $5.00 65 g
2. 2 Bell peppers≈ $6.00 per kg 50 g
3. 3 Onions≈ $1.60 per kg 30 g
4. 4 Cucumbers≈ $3.67 per kg 35 g
5. 5 Black olivespack 300 g ≈ $2.50 30 g
6. 6 Sunflower oil 11 ml
7. 7 Lemon≈ $4.70 per kg 30 g
8. 8 Fresh ginger≈ $8.00 per kg 10 g
9. 9 Salt 2 g
10. 10 Ground black pepper 1 g

Grey rows are pantry staples: salt, oil, spices. They are not counted in the serving price.

Method

1. Rinse the quinoa¹, then cover with twice the volume of salted water and simmer covered for 15 minutes until tender and the water is absorbed.

2. Finely chop the onion³ and sauté in oil over medium heat for 4–5 minutes until golden.

3. Cut the bell² pepper into small cubes, add to the onion³, and cook for 4 minutes.

4. Peel and finely chop the ginger, then add to the vegetables and cook for 1–2 minutes.

5. Dice the cucumber⁴ into small cubes and slice the olives into rings.

6. Combine the warm quinoa¹ with the sautéed vegetables, cucumber⁴, and olives. Toss with lemon⁷ juice, season with salt and pepper, and mix well.