Pour the quinoa grains in a sieve and rinse them under cold running tap water.

Pour the vegetable stock in a small pan and place it over medium-high heat until boiling. Then pour in the quinoa.

Turn the heat low, cover the pan and let the quinoa simmer and absorb the hot stock for a couple of minutes.

Then let the quinoa cool down fully. In the meantime peel the egg and transfer it to a blender.

Blend it for a couple of seconds until you get a rough crumble.

Put the egg aside until needed later. Then pour the olive oil in a small non-stick pan and place it over medium heat until hot. Gently fry the green cabbage for 5 minutes until warmed through but still crunchy.

Remove the fried cabbage from the heat and let it cool down. Then pour the cooled quinoa in a medium mixing bowl together with the poppy seeds and curry madras. Also season with a pinch of pepper and salt.

Add the cooled cabbage and cream cheese.

Then stir well. Also add the egg crumble and the chopped red onion to the quinoa.

Stir the salad again. Check the seasoning and add extra pepper, salt or curry madras to taste if necessary. Serve the quinoa salad cold.