Salad with legumes - vegan -
Prepare quinoa according to package directions.
Vegetable broth boil and cook the black lentils in about 20 minutes until done. Drain and quenching.
White beans drain and rinse.
Wash all vegetables and drain. Celery unthreading, peel carrots, peppers remove seeds. Cut all vegetables into small, approximately the same size cubes. Heat 1 tablespoons olive oil in a pan and fry the diced vegetables briefly. Let cool diced vegetables and mix with quinoa, white beans and lentils.
Of olive oil, white wine vinegar, salt and pepper make a marinade and mix with the salad. Let us pull the salad for at least an hour in the refrigerator. Season possibly again with salt and pepper.
Fill the legumes salad in Portion bowls. Cut the red onion into thin slices and garnish the salad with onion rings and fresh cress.
Tip: Who can do without vegan, we recommend freshly grated Parmesan cheese over the salad. Yummy!