Summary

Ingredients

• 500 g quinoa, mixed black and white
• Salt water
• 2 onion (s), red
• 2 large bell peppers, red
• 150 g raisins
• 2 stalks coriander green
• 1 teaspoon cumin
• 1 teaspoon curry powder
• Chilli powder
• 80 ml apple cider vinegar
• 2 tablespoon sunflower oil
• 1 small pomegranate
• salt

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Instructions

1. Boil the quinoa in salted water according to the instructions on the packet and let it soak, this takes about 15 minutes. In the meantime, peel, halve and finely dice the onions, core and finely dice the peppers.
2. In a large bowl, combine the quinoa, onions, raisins and diced paprika. Let the salad cool down and mix with the vinegar, oil, curry, cumin and salt.
3. Finely chop the fresh coriander and mix in. Let it steep and serve with the released pomegranate seeds.
4. Can also be wonderfully filled into screw-top jars and can be kept in the refrigerator for a few days.