A quick and refreshing addition to the summer buffet.
400 ml red quinoa
1 cube vegetable stock
4 medium tomatoes, seeds removed, finely diced
2 green bell peppers, finely diced
1 cucumber, seeds removed, finely diced
1 red onion, finely diced
100 ml chopped parsley
25 g chopped fresh mint leaves
Juice from 2 lemons
4 tbsp olive oil
Salt to taste
1. Boil the quinoa with a stock cube according to the instructions on the package.
2. Combine all ingredients.
3. Chill in the refrigerator for a few hours.