Quinoa salad with avocado and broad beans

Name: quinoa salad with avocado and broad beans
Total time: 30 min
Yield: 4
Ingredients: 200 gram Quinoa; 450 gram deep frozen garden beans; 450 gram broad bean; 1 bunch radishes; 1 lemon; 2 avocado; 1 fresh ginger; 75 milliliters olive oil; 1 teaspoon cumin powder (djinten); mespoint cayenne pepper; mespoint chilli pepper flakes; 0.5 Red pepper; 2 clove garlic

Ingredients

200 gram Quinoa
450 gram deep frozen garden beans
450 gram broad bean
1 bunch radishes
1 lemon
2 avocado
1 fresh ginger

75 milliliters olive oil
1 teaspoon cumin powder (djinten)
Mespoint cayenne pepper
Mespoint chilli pepper flakes
0.5 Red pepper
2 clove garlic

Directions

Boil the quinoa, drain, rinse cold water and drain.
Meanwhile, cook the broad beans in 3-4 minutes (freezer) or 7-8 minutes (fresh) until done. Drain, rinse cold water and press the outer skins between the fingers (double caps). Throw away the skins.
Halve the radishes and keep the leaves separate. Grate 1 teaspoon of the lemon zest and squeeze out the fruit. Drizzle the avocado with the lemon juice.
Mix the lemon zest, ginger root, olive oil, cumin, cayenne pepper and garlic. Scoop this with the broad beans, avocado and radish airy through the quinoa.
Garnish with the leaves of the radish.