This fresh quinoa salad with orange, pistachio and dates is packed with fruits and vegetables and can be put on the table in no time.

1. Heat a thick-bottomed saucepan. Sprinkle in the quinoa and fry until fragrant.
2. Pour in 300 ml of water and cook the quinoa for 15-20 minutes until tender.
3. Scrub the orange clean and grate some of the zest. Peel the orange thickly and cut the flesh into cubes. Collect the orange juice.
4. Whisk a dressing from the olive oil, orange juice, some vinegar and some grated orange zest.
5. Mix the dressing into the still-warm quinoa and leave to cool.
6. Wash the cucumber and halve it lengthwise. Remove the seeds with a spoon, if necessary. Cut the halves into narrow strips.
7. Season the cucumber with small chopped chives and mint and some vinegar.
8. Remove the stone from the dates and cut the dates lengthwise into quarters.
9. Wash the grapes and halve them.
10. Wash the watercress and drain the vegetables well
11. Cut the remaining mint into strips.
12. Mix the watercress, orange cubes, grapes, dates and mint into the quinoa. Add some pepper if necessary.
13. Finally, mix in the pistachios and serve with the cucumber salad.

Source: Netherlands Nutrition Centre