Vegetable salad

• Prepare a vegetable stock.   
• To cook the quinoa:
• Place the quinoa in a sieve and wash it for a few seconds.
• Let drain.
• Cook for 15 minutes. You need twice as much water or stock to each part of  quinoa.
• Salt to taste.
• Cut the beetroot and red cabbage into strips.
• Halve the cherry tomatoes and dice the avocado.
• Slice the radishes.

PLATING UP

• Place the endive leaves around the plate and the lettuce mixture in the middle.
• Place a few spoons of quinoa and corn on top.
• Add the beetroot, red cabbage, radishes and cherry tomatoes.
• Finally add the avocado and pumpkin seeds.
• Possible dressings for this salad.