Quinoa Chicory Salad

20210822, #breakfastdiary 187, 26°C/mostly cloudy, 50min/exercise The prettiest chicory in the world, along with paprika, nicely boiled quinoa, and onion, all drizzled with dressing. A few pan-toasted pecans with the moisture cooked out, too — quinoa chicory salad

1 serving chicory, 1/4 paprika, 1/4 onion, 1 cup quinoa, a handful of pecans, (dressing) 3T olive oil, 1T lemon juice, 1t maple syrup, olive oil, salt and pepper, a little herbs

1. Rinse the chicory and paprika in clean water, then cut into bite-sized pieces. 2. Slice the onion into long strips and soak briefly in water. 3. Rinse the quinoa once, then combine quinoa and water in a 1:2 ratio in a pot; once it comes to a boil, cover and simmer on low for 15 minutes. Turn off the heat and let it steam for 5 minutes to finish. 4. Plate the chicory, paprika, onion, and the quinoa from step 3, then drizzle with dressing. 5. Toast the pecans in a pan, chop, and sprinkle over the salad.