uncooked white quinoa: 170g， cooked quinoa: 550g， water: 375ml， cooked chickpeas: 250g， palmkool (Lacinato kale), chopped: 200g， medium carrots: 3， parsley: half bunch， sun dried tomatos: optional， red wine vinegar: 60ml， Dijon mustard: 10ml (2 teaspoons)， garlic, chopped: 1， extra virgin olive oil: 60ml， sea salt: 0.75g， black pepper: ， Maple Syrup: 1 teaspoon， Lemon zest: from 1 lemon， sea salt and black pepper: ， roosted pompkin seeds: ， hemp seeds:
1Clean and rinse quinoa; Boil water and add a pinch of salt; Turn down the heat and let quinoa cook gently for 13-16 minutes until it is done and has absorbed all the water.
2Put red wine vinegar in a bowl, beat it together with dijon mustard and garlic. Add a little oil while you are beating. Add salt, pepper, maple syrup and lemon zest, beat everything together.
3mix them together