With this combination of white cabbage, quinoa, cranberries and hazelnuts, you can conjure up a wonderfully fresh, very tasty quinoa salad in just 30 minutes, which is pleasantly light and still filling for a long time.
For the quinoa salad, bring the quinoa to the boil in plenty of vegetable stock and simmer for 15 minutes.
Then pour over a sieve and allow to drain for approx. 10 minutes (to cool).
In the meantime, mix lemon juice, vinegar, syrup and mustard in a bowl for the dressing.
Then stir in the olive and apricot kernel oil; salt and pepper.
Put the white cabbage in the dressing and gently massage in the dressing by hand (put on a glove!).
Then season with salt and pepper, add the cranberries and parsley and fold in the quinoa.
Mix everything well and season with salt and pepper.
Serve the quinoa salad sprinkled with hazelnuts.