Colorful Quinoa Salad with Coriander and Lime

I know, I know - it hasn't even been a fortnight since I posted a recipe for a colourful quinoa salad! But trust me, this one is quite different from the quinoa-with-lobster tails-and-avocado. Yes, the quinoa and the bright colours are still here, but today's salad is vegetarian (vegan, actually, as well as gluten-free and lactose-free), and tastes just as delicious, so it's also worth sharing.

This particular salad is based on a 2005 recipe from BBC Good Food. Although there aren't many components, the lime and coriander/cilantro leaves give this one plenty of flavour, so it all but a bland salad. Definitely worth trying, if you're looking for a ways to introduce the healthy quinoa to your table.

Colourful Quinoa Salad
(Värvikirev kinoasalat laimi ja koriandriga)
Serves 6

a cup of quinoa seeds (about 200 g)
2 cups of vegetable stock (500 ml)
2 roasted red peppers (from a jar is fine), sliced
3 Tbsp extra-virgin olive oil
3 scallions/spring onions, sliced
one lime, juiced and zested
a handful of fresh coriander/cilantro, chopped

Rinse the quinoa under cold running water, using a fine mesh sieve (this is an important step, as otherwise the quinoa can be bitter). Drain.
Place the quinoa and stock (or water and Marigold bouillon powder) in a saucepan. Season with salt, then bring to the boil and simmer on medium heat for 15-20 minutes, until quinoa is soft and the water has evaporated.
Stir in the oil and the lime juice. Place the quinoa into a large serving bowl. Let it cool a little, then, using your forks, stir until fluffy.
Fold in the rest of the ingredients, season and serve.