Quinoa salad with toasted seeds

• 1 medium onion
• 1/2 red pepper
• 1/2 yellow pepper
• 1/4 fennel bulb
• 1 inch piece peeled fresh ginger root
• 1/4 cup pumpkin seeds
• 1/4 cup sunflower seeds
• 1/4 cup pine nuts
• 2 tbsp olive oil
• 1 cup white quinoa (washed and dried)
• 350 ml vegetable broth
• Salt to taste
• 1/2 tsp black pepper
• 1/2 tsp cinnamon powder
• 1/2 tsp ginger dried ginger
• 1/2 tsp paprika

Cut half of onion into thin rings. Finely chop remaining onion. Finely chop peppers and fennel, reserving half for later use in the recipe. Toast the pumpkin and sunflower seeds and pine nuts uncovered in multicook & grains inner bowlon the browning program no.12 at 160°C for 5 minutes until they are aromatic and lightly golden. Remove and set aside. Pour 2 tbsp of olive oil into multicook inner bowl, wait 2 minutes for it to warm up on the browning program no.12 at 160°C, then brown the chopped onion and vegetables as well as whole ginger uncovered for 5 minutes. Add the washed and drained quinoa, vegetable broth, salt and ¼ tsp of all the ground spices (reserve remainder for vinaigrette). Start cooking covered on the quinoa program no.4 (for serving 2 people), quick texture (automatic cooking time), without adding any water indicated on the screen (the broth will suffice). Mix the olive oil, lemon juice, vinegar and remaining ¼ tsp ground spices together to make a vinaigrette. Set aside. When quinoa is cooked, take out the multicook & grains inner bowl, tip the contents into a dish and discard the ginger. Wait 15 minutes for the quinoa to cool slightly, add the vinaigrette and chopped herbs and mix. Add more salt if needed. Season the reserved raw vegetables and onion rings. Place the onion rings on top of the salad, then sprinkle the reserved raw vegetables, toasted nuts and seeds and feta cheese. Enjoy!