Summary

Ingredients

• 200 g quinoa
• 100 g chickpeas
• 100 g purslane, (Postelein, winter purslane)
• 1 beetroot, raw
• 1 avocado (s)
• 0.5 ½ lemon (s), juice from it
• 5 tablespoon olive oil
• sea-salt
• pepper

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Instructions

1. Soak the chickpeas overnight and cook for about 1 hour without salt, it is quicker in the pressure cooker, then drain. Rinse the quinoa briefly and bring to the boil with twice the amount of water. Simmer over a low heat for 10 minutes and then let it soak for 10 minutes with the flame switched off. The water should be soaked up and the grains popped open, but still firm to the bite.
2. Drain both in a large salad bowl. Peel the raw beetroot with a peeler, wash, cut in half and cut into wafer-thin slices, mix with the quinoa and chickpeas. Wash and clean the winter salad, Postelein or, in late autumn, watercress. Halve the avocado, remove the stone, remove the pulp from the skin with a tablespoon and cut into cubes. Gently mix the avocado and lettuce leaves with the other ingredients in the bowl. Season to taste with olive oil, the juice of half a lemon, freshly ground pepper and sea salt.