I'll see your quinoa...

Hey guys,

So this is my first post, but after spending a fabulous and exhausting day with Jess making ca$h at the Neukölln flea market I realized that I will lose her soon to Canada, so I'd better start strengthening those digital bonds. And also, I cannot count the number of times that I have enjoyed said SUPER INCA recipe, so I owe the blog one (in this case, two). Here is the first.

Quinoa Salad à la Moa (Swedish friend, genius)

Salad:
1 c. Quinoa
2 - 2.5 c. Water / vegetable broth to boil the quinoa
Salt for the water
125g Arugula, washed (in Germany this is one normal package)
Large handful of cherry tomatoes
Large handful of almonds
1/2 Block of hallumi (or more if you feel like it)

Balsamic vinaigrette (these are the proportions I use):
1 t. Honey
1 t. Mustard
Salt
Pepper
3 T. Balsamic vinaigre
2 T. Olive oil

1. Boil quinoa in water / vegetable broth until it is cooked and dry (should not be soupy). When it is finished, remove from heat and spread out the quinoa on a large plate so that it can cool. This is important!

2. While the quinoa is cooking / cooling, do the following things:
- Cut the tomatoes into halves or quarters.
- Toast the almonds in a pan with a tiny bit of oil over high heat until brown. Chop coarsely.
- Slice the hallumi (1/4 inch or so) and brown the slices in a non-stick pan until they are golden on both sides. No oil necessary. Afterwards cut them in halves or thirds.
- Prepare vinaigrette.

3. When quinoa has cooled down and the grains are a bit less sticky, combine all ingredients in a large bowl and enjoy! Yum!