Quinoa salad with fresh vegetables and aromatic herbs

Ingredients

• 55 g quinoa
• A pinch of salt
• 15 g shallot
• 50 g yellow bell pepper
• 50 g radishes
• 50 g cucumber
• 30 g lovage leaves
• 30 g garden angelica leaves
• A few drops of lemon juice
• 10 g raw horseradish

Preparation

Bring water to the boil with a pinch of salt. Cook the quinoa until tender. Drain and allow to cool.
Peel and finely chop the shallot.
Cut the yellow bell pepper, radishes and cucumber into brunoise.
Finely chop the raw lovage and angelica leaves.
Grate the horseradish.
Combine the cooled quinoa with the vegetables and herbs.
Add a drizzle of olive oil, a few drops of lemon juice, and season with salt and pepper to taste.