Quinoa Salad with Raspberries

Put the quinoa in a sieve and rinse with cold water. Bring to the boil with the vegetable bouillon and simmer for 15 minutes. Remove from heat, leave the quinoa to swell and cool down. 

For the sauce, stir together the rapeseed oil, apple vinegar, lemon juice, mustard and yoghurt, season with salt and pepper. Cut the Emmentaler AOP into small cubes. Cut the celery sticks, including the green tops, into thin slices. Gently crush the pink peppercorns. Add to the sauce and mix well. Scatter raspberries on top.

This is a great takeaway salad.