Quinoa bowl with lupini, cherry tomatoes, cucumber and mint

Ingredients

For 1 serving

• Quinoa35 g
• Lupini beans120 g
• Cherry tomatoes6
• Cucumber80 g
• Mint3 g
• Red onion20 g
• Extra virgin olive oil1 teaspoon
• Lemon juiceto taste
• Saltto taste

Contains: lupin,

In season: June – September

Method

1. Rinse the quinoa well in a sieve under running water, so it loses its bitter taste, and cook it in boiling salted water for 15 minutes, until the grains turn translucent and show their spiral germ; drain.
2. Meanwhile, skin the lupin beans, quarter the cherry tomatoes, cut the cucumber into dice of about 1 cm and slice the red onion thinly.
3. Mix the warm quinoa with the lupins and vegetables and dress with the oil, lemon juice, torn mint and a pinch of salt; serve warm.