Paula's Vegan Moment

Not eating meat one day a week has the same effect on the environment as using your car 1250 kilometres less, which is why on Friday, Paula's very tasty and easy vegan recipes.

Today Quinoa salad:

- 300 grams of quinoa (white, red and black mixed is best)
- 1 cucumber
- 400 grams mixed cherry tomatoes
- Three peppers (pointed or regular doesn't matter, as long as they are not green)
- Spring onions
- 1 pomegranate (fresh is best and most sustainable)
- Fresh mint
- Possibly a little salt
Boil the quinoa, drain if necessary and leave to cool. Meanwhile, cut the cucumber and parrikas into small cubes. Cut the cherry tomatoes in half and the larger ones into three or four pieces. Cut the green part of the spring onion into narrow rings. Cut the white part into narrow half rings. Mix what you have cut so far into the quinoa and add a little salt if necessary. Carefully remove the seeds from the pomegranate, so that the juice stays in the seeds as much as possible and no white comes with it. Finely chop the mint. Mix the mint and pomegranate seeds into the salad.