Quinoa Salad with Pine Nuts and Goat’s Milk Cheese

I really like quinoa, but my usual recipe is to cook some, mix it with lentils, spices, and thick Greek yogurt. That’s tasty, but sometimes you need to change it up. So I thought it was time to try something new. I read a tabbouleh recipe in a vegetarian magazine and that inspired me. Tabbouleh is the Middle Eastern salad made of bulgur, parsley, and tomatoes. I figured I could make a sort of tabbouleh with quinoa rather than the bulgur, and since I didn’t have tomatoes, I decided to use pine nuts and goat’s milk cheese, which made for a more filling salad as well. Quinoa is a complete protein, so it’s one of the best grains to eat, whether you’re vegetarian or not. And the salad is great the next day, too.

Ingredients:
250 g quinoa
1 onion
olive oil
1 tsp sugar
50 g pine nuts
2 tsp parsley
75 g goat’s milk cheese

Instructions:
1. Boil the quinoa.
2. Dice the onion and fry it in the olive oil. Add the sugar to carmelise it (this is not necessary, but I prefer the taste this way).
3. Add the pine nuts and toast them in the pan for a minute or two.
4. Add the quinoa and stir.
5. Add the parsley.
6. Remove from the heat and add the cheese after the salad has cooled down.
7. Serve lukewarm or cold.