Cauliflower, green beans, peppers and quinoa salad

Ingredients

• 1 cup quinoa
• 1 1/2 cups of chopped green beans
• 1 cup cauliflower florets
• 1 green pepper/chilli
• 1 red pepper
• 2 leaves of sage
• 12-15 black pepper corns
• 1 teaspoon of olive oil
• 1 teaspoon of balsamic vinegar
• 1 teaspoon sumac powder

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Preparation

• Chop up your vegetables.
  Cook your quinoa in 2-2.5 cups of water for 15 minutes, along with the sage leaves and sumac powder.
  In a pot of boiling water, cook your beans and cauliflower for 2 minutes. Drain into a pot of ice cold water to stop the cooking.
  Add the vegetables to the qninoa and mix well.
  Season with freshly ground black pepper, olive oil and balsamic vinegar

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