Summary

Ingredients

• 2 cups quinoa, black
• 100 g raisins
• 100 g cashew nuts
• 1 small can corn, drained
• 3 piece (s) carrot (s)
• 1 handful cherry tomato (s)
• 1 shallot (s)
• 3 tablespoon apple cider vinegar
• 3 tablespoon oil, (sunflower oil)
• 1 teaspoon honey
• salt and pepper
• some stalks parsley or herbs to taste

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Instructions

1. Wash the quinoa thoroughly with water several times to rinse off the bitter substances, then cook in 2 cups of water for about 20 minutes. Pour into a fine sieve, mix with the raisins and allow to cool.
2. Clean the carrots and cut into approx. 3 mm thick slices, cook quickly in salted water until firm to the bite. Drain the corn. Toast the cashew nuts in a small pan without adding any fat and cut the cherry tomatoes in half. Cut the shallot into fine rings or cubes, clean the parsley and weigh it finely. Put everything in a bowl with the quinoa.
3. Mix apple cider vinegar and sunflower oil into a dressing, season with pepper, salt and honey. Mix the dressing with the ingredients in the bowl and let the salad steep for an hour.
4. Grilled chicken breast and baguette go well with it.