Quinoa Salad

Cristina’s Style

Mexico, Canada

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Ingredients:

1 cup of Quinoa

1 cube of vegetable broth

1 cup of cooked cauliflower cut into small pieces

1 cup of cooked chickpeas

1 bunch of spring onions (4 to 5 approx.)

2 oz. olive oil

1 heaping table spoon of sesame seeds toasted

1/3 cup of finely chopped coriander

The juice of half lime

1 cup of grape tomatoes

1 oz. of olive oil

Salt and pepper to taste.

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Procedure:

Rinse thoroughly the quinoa, cook it with 2 cups of boiling water in a pot add the vegetable broth and cover with the lid. Let it cool down.

Cook chickpeas and cauliflower.

In a skillet sauté the chopped green onions in 2 oz. of olive oil and add the cauliflower. Cut the grape tomatoes in halves. Toast the sesame seeds. Rinse the coriander and chop it finely. Place the quinoa in a bowl and mix it whit the rest of the ingredients, add the lime juice, 1 oz. of olive oil and salt and pepper.