Quinoa Salad with Chlorella Dressing

For 2 people

Salad ingredients

• 150 g cooked quinoa
• ½ cucumber, diced
• 10–12 cherry tomatoes, halved
• ½ red bell pepper, diced
• A handful of arugula or lamb's lettuce
• ½ avocado, diced

Dressing ingredients

• 3 tbsp olive oil
• 1 tbsp lemon juice
• 1 tsp Chlorella Powder
• 1 tsp mustard
• 1 tsp maple syrup or honey
• Pinch of salt and pepper

Preparation

1. Prepare quinoa

2. If the quinoa is not yet cooked:

   1. Rinse 75 g uncooked quinoa under cold water.

   2. Cook in 150 ml water for 12–15 minutes until all the water is absorbed.

   3. Let cool completely.

3. Then use 150 g cooked quinoa for the recipe.

4. Prepare vegetables

5. Cucumber cut into small cubes.

6. Cherry tomatoes halved.

7. Red bell pepper cut into small cubes.

8. Avocado cut into cubes (save until last to prevent discoloration).

9. Wash arugula or lamb's lettuce and drain well.

10. 3. Making Chlorella–Spirulina dressing
11. Mix in a small bowl:

1. 3 tbsp olive oil

2. 1 tbsp lemon juice

3. 1 tsp chlorella powder

4. 1 tsp mustard

5. 1 tsp maple syrup or honey

6. Pinch of salt and pepper

1. Beat well with a fork or small whisk until the dressing is smooth and lightly thickened.
   (Chlorella and spirulina dissolve well if you first mix the oil and lemon.)
2.  Assemble salad

3. Put the cooked quinoa in a large bowl.

4. Add: cucumber, cherry tomatoes, bell pepper, and arugula or lamb's lettuce.

5. Gently fold in the avocado cubes .

6. Pour the dressing over the salad.

7. Mix everything lightly but thoroughly – make sure the quinoa and vegetables are evenly coated.

8. 5. Serving
9. Optionally season further with pepper, salt, or a splash of lemon.
10. Serve immediately, or let stand for 10 minutes so the flavors can fully develop.