Rinse the quinoa in cold water and put it in a saucepan (preferably with a thick bottom). Grind the seeds until all the water has evaporated. Add water and vegetable broth and bring to a boil so that the vegetable broth dissolves. Lower the heat and simmer for 15 minutes under a lid.
2
Chop the vegetables and add them to a bowl.
3
Rinse the beans and add them to the salad.
4
In a small bowl or an empty jam jar, mix squeezed lemon, honey, Dijon mustard, minced garlic, flaked salt and coarsely ground pepper. Mix well.
5
Mix the salad with quinoa, top with dressing and serve immediately.
