Quinoa salad with sprouts and bee pollen
½ glass of quinoa
1 handful of sprouts (homemade, I had broccoli and alfalfa)
½ juicy and sweet apple
1 tablespoon bee pollen
Fresh dill and chives
1 pinch of ground dry ginger or 1 slice of fresh
1 handful of walnuts
1-2 tablespoons of homemade bean pesto (my recipe)
Walnut oil and salt to taste
Boil the quinoa in 2 times its volume of salted water for about 10-12 minutes and let it cool. Cut the zucchini into rings and then into sticks. Stew them briefly in a little water and oil. They should still remain crispy and stick-shaped. Season with salt and pepper and let cool.
In a deep bowl, combine the quinoa and zucchini. Add the apple (also cut into sticks), the walnuts, chopped chives and dill and the sprouts.
Season the salad with ground (or fresh) ginger, salt and walnut oil. Mix well. Refrigerate for about twenty minutes.
Before serving, divide the salad between 2 or 3 bowls. Sprinkle with bee pollen and garnish with a spoonful of pesto.