Summary

Ingredients

• 150 g quinoa, rinsed
• 1 small bell pepper (s), yellow
• 1 small red pepper (s)
• 4 spring onion (s)
• 0.5 ½ cucumber (s)
• 0.5 ½ tuber fennel
• 2 tablespoon parsley, curled, finely chopped
• 2 tablespoons mint, finely chopped
• 2 tablespoon coriander greens, finely chopped
• 2 lime (s), organic
• 2 tablespoon sunflower seeds
• 1 bowl physalis

For the dressing:

• 4 teaspoons harissa
• 2 lime (s), organic
• 8 tablespoon oil, neutral
• some salt and pepper, from the mill

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Instructions

1. Put the quinoa in a saucepan with cold water, bring to the boil and cook until soft for 15-20 minutes. In the meantime, stir all the ingredients for the dressing thoroughly, grate the peel of the limes, squeeze out the juice, add, season and set the dressing aside. Then drain the quinoa and rinse thoroughly with cold water.
2. Wash vegetables. Dice paprika. Cut the spring onions into rings and core and dice the cucumber. Rub the peel of both limes and squeeze out the juice. Finely dice the fennel bulb. Mix the quinoa with the vegetables, herbs, lime zest, lime juice and a tablespoon of sunflower seeds. Arrange on plates.
3. Wash and quarter the physalis and sprinkle with the remaining sunflower seeds on the salad. Serve with the dressing.