Quinoa salad with orange, pistachio and dates

1. Heat a saucepan with a thick bottom. Sprinkle in the quinoa and let the quinoa cook until fragrant.
2. Bring 300 ml of water to the boil and add this to the quinoa. Boil the quinoa for 15-20 minutes.
3. Scrub the orange and grate some of the zest. Peel the orange thickly and cut the flesh into cubes. Collect the orange juice.
4. Make a dressing of the olive oil, orange juice, some vinegar and some grated orange zest.
5. Mix the dressing with the still warm quinoa and let it cool.
6. Remove the pit from the dates and cut the dates into quarters lengthwise.
7. Wash the grapes and cut them in half.
8. Wash the watercress and drain the vegetables well.
9. Wash the mint leaves and cut them into strips.
10. Mix the watercress, orange cubes, grapes and dates and mint into the quinoa. Add some pepper if desired.
11. Finally mix in the pistachios.

Menu suggestion

Delicious with grilled tartar and cucumber salad.

For this you need…

• 2 tartare
• 1 cucumber
• vinegar
• chives

Ingredients left?

Coin:
Wrap the rest of the coin in 2 sheets of wet kitchen paper. Store the herbs in the bottom of the refrigerator. The coin has a shelf life of about 5 days. Mint tea is also delicious. Place a few rinsed sprigs of mint in a tall glass or teapot and pour boiling water over them.