Quinoa Salad with Purslane

1. 2 cups of quinoa
2. 1 bunch of purslane
3. 3 green onions
4. A handful of parsley
5. 4-5 fresh basil leaves
6. 2 cucumbers
7. 1 onion
8. 1 tablespoon of tomato paste
9. 1 teaspoon of sumac
10. 1 teaspoon of dried mint
11. Salt
12. Black pepper
13. Plenty of olive oil
14. A handful of pumpkin seeds

For the sauce:

1. Juice of 2 lemons
2. 1 tablespoon of pomegranate molasses
3. 2 cloves of crushed garlic

1. Soak the quinoa in water for 5 minutes, then rinse and drain well.
2. Boil the quinoa in plenty of salted water for 10-12 minutes (do not overcook, it should not become mushy). Drain immediately and let it cool.
3. In a pan with olive oil, sauté the finely chopped onion.
4. Add the tomato paste and sauté until fragrant.
5. Add the sautéed mixture to the quinoa.
6. Add the chopped greens and mix well.
7. Mix the dressing ingredients and add them to the quinoa mixture, then mix again. Enjoy your meal!