Bring the quinoa and 200 ml of water to a boil in a medium saucepan. Reduce heat to low, cover and let simmer for 15 minutes. In the meantime, use the Braun MQ 20 chopper accessory (350 ml) to crush the walnuts, then peel and filet the oranges.
Prepare the salad by placing the baby spinach leaves, walnuts, oranges and chilled quinoa in a large salad bowl and mix together.
For the dressing, blend the yoghurt, mustard, olive oil, lemon juice, Parmesan cheese together and season to taste.
Bring the quinoa and 200 ml of water to a boil in a medium saucepan. Reduce heat to low, cover and let simmer for 15 minutes. In the meantime, use the Braun MQ 20 chopper accessory (350 ml) to crush the walnuts, then peel and filet the oranges.
Prepare the salad by placing the baby spinach leaves, walnuts, oranges and chilled quinoa in a large salad bowl and mix together.
For the dressing, blend the yoghurt, mustard, olive oil, lemon juice, Parmesan cheese together and season to taste.
