Quinoa-Salat mit Zucchini und Möhren (quinoa salad with zucchini and carrots)

Method

1. Rinse the quinoa thoroughly under cold running water in a fine sieve, until the water runs clear.
2. Combine the quinoa and broth in a pot. Bring to a simmer, cover, and cook for 15 minutes, until the grains turn translucent with a visible white germ ring and the liquid is absorbed. Let stand off the heat, covered, for 10 minutes, then fluff with a fork.
3. Meanwhile, salt the grated zucchini and carrot lightly and let sit in a sieve for 10 minutes, then squeeze out any excess liquid with your hands.
4. Whisk the lemon juice, olive oil and salt together for the dressing.
5. Combine the cooled quinoa with the drained grated vegetables, cranberries and mint. Toss with the dressing and adjust the seasoning.

Notes

• Rinse the quinoa before cooking, always. Quinoa carries a natural bitter coating called saponin; skipping the rinse leaves a soapy edge in the finished salad that no amount of dressing fixes.
• Salt and drain the raw grated vegetables. Zucchini and carrot both release water as they sit; salting draws it out in advance so the salad doesn’t turn watery once dressed and left to sit.
• Let the quinoa cool before combining with the raw vegetables. Warm quinoa wilts the mint and speeds up how quickly the vegetables release liquid.
• It keeps for 3 days in the fridge, though the vegetables lose some crispness after the first day.

Ingredient substitutions

• Zucchini and carrot can be any vegetable that grates well raw, such as beetroot or kohlrabi.
• Dried cranberries can be raisins or chopped dried apricots.
• A handful of toasted sunflower seeds adds crunch in place of nuts.