Warm salad with quinoa

Quinoa must be washed several times in running water. Pour three glasses of water, add salt to your taste, put on fire and bring to a boil. Cook until tender for about 15 minutes. Drain the water.

At the same time, put the cauliflower, disassembled into inflorescences, to cook. Cook for 5-10 minutes.

Grate carrots on a coarse grater. Cut the pepper into cubes.

Preheat a deep frying pan with oil, fry finely chopped garlic (do not squeeze out on a garlic press) for 30 seconds (no more). Put the peppers, carrots and corn in the pan. Add spices. Simmer until the pepper becomes soft - 5 minutes. It is important not to overdo it on the fire - otherwise you will just get stewed vegetables! Transfer the cabbage and quinoa to the pan. Mix without crushing. No more stewing. Remove from heat. Arrange on plates, sprinkle with finely chopped onions.