Quinoa salad with grilled peppers and cucumber

Sharp sweet quinoa, with orange liqueur raisins, dill and cucumber, artfully arranged on grilled peppers - absolute star suspect. The orange juice softens the typical pithy fragrance.

Ingredients for 4 servings
• 40 g raisins
• 4 tablespoons orange liqueur
• 150 g Quinoa, (in health food stores)
• 1 red chilli
• 1 yellow pepper, (250 g)
• 1 red bell pepper, (approx. 250 g)
• 450 ml orange juice, salt 1 cucumber, (400 g)
• Sugar
• 3 stalks dill
• 3 stalks parsley
• 3 tbsp. White wine vinegar pepper
• 2 tablespoons olive oil

Addition: freezer bag

Time: 45 min plus cooking time 40 minutes

Preparation

1. Raisins in orange liqueur soak. Give quinoa in a sieve and rinse under warm running water for so long, until the water is clear. Chili pepper Clean and cut into thin rings. Peppers brush, into quarters and remove seeds. Laying peppers skin side up on a baking sheet and under a preheated oven grill for 6-8 minutes until the skin begins to bubble black. Remove peppers and let steam stripping 5 minutes in a freezer bag. Pepper skins. Paprika pieces straighten and cut into rectangles. Dice the sections finely and set aside.


2. Boil the juice with raisins and chili in a pot again, season with salt. Quinoa admit stir, cover and cook on low heat 10-12 minutes. After that swell on the switched-off oven for 20 minutes. Drain quinoa in a sieve over a bowl, juice reserved. Cucumber peel, halve lengthwise and remove seeds. Pull cucumber in a bowl with salt and 1 pinch of sugar for 10 minutes, then leave to drain in a colander. Dillästchen pluck and finely chop. Pluck parsley leaves and chop finely.

3. Quinoa with diced peppers, dill, parsley and vinegar mix, season with salt and pepper. The pepper pieces on plate place, wreak quinoa salad and cucumber slices on it. Collected juice to oil mix, sprinkle over the salad and serve.

Additional tips for preparation

Because the Spaniards believed the Incas drew strength from the quinoa (pronounced "Kien-wah"), banned the cultivation of beet. Fortunately, it was possible to get it anyway, because the tabular grains do contain more protein, magnesium and iron as cereals. They taste slightly nutty and spicy can be prepared with vegetables or sweet with milk and fruit for dessert or cereal.

Nutritional information per serving: 316 kcal
• 7 grams protein
• 8 g fat
• 48 g carbohydrates