for 4 person

Quinoa

½ tbsp	olive oil
1	shallot, finely chopped
150 g	quinoa
50 g	dried tomatoes, cut into strips
5 dl	water
½ tsp	salt

Dressing

½ tbsp	honey mustard
2 tbsp	white balsamic vinegar
2 tbsp	olive oil with lemon
2 tbsp	water
¼ tsp	salt
a little	pepper
½ bunch	peppermint, finely chopped

Salad

50 g	rocket
100 g	red currants, berries plucked off
100 g	strawberries, thinly sliced

How it's done

Quinoa

Heat the oil in a pan. Add the shallot and sauté briefly. Add the quinoa and tomatoes, continue to cook. Pour in the water, bring to the boil, season with salt, reduce the heat. Cover the quinoa and simmer for approx. 30 mins. until soft, stirring occasionally, transfer to a bowl, allow to cool slightly.

Dressing

Combine the mustard with all the other ingredients up to and including the pepper. Pour half of the dressing over the quinoa. Add the mint, mix.

Salad

Serve the rocket with the quinoa salad. Top with the berries, drizzle with the remainder of the dressing.

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