Quinoa salad

with tahini dressing
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Quinoa

Procedure
150 g white quinoa
200 ml vegetable bouillon
100 ml apple juice
1 tbsp olive oil
1 tsp maple syrup
2 tbsp sultanas
½ tsp ras-el-hanout
1 knife tip of turmeric
1 knife tip of cinnamon
½ chilli pepper, chopped
½ tsp salt

Salad

Procedure
1 cucumber
1 mango
50 g salted pistachios, blanched and chopped
3 sprigs of dill, chopped
3 sprigs of coriander, chopped
3 sprigs of parsley, chopped
2 sprigs of mint, chopped

Dressing

Procedure
80 g tahini
75 ml lukewarm water
½ lemon, juice only
1 tbsp olive oil
1 knife tip of cumin powder
1 knife tip of cayenne pepper
½ tsp salt

Quinoa

Procedure
Wash and drain the quinoa. Put the quinoa in a porcelain dish along with the other ingredients and mix together well.
Cook the quinoa on a wire shelf in the middle shelf position at 100 °C for 30 minutes using the steam mode.
Cook the quinoa on a wire shelf in the middle shelf position at 100 °C for 40 minutes using the steam mode.
Take the quinoa out of the cooking space, cover and leave to swell for at least 10 minutes. Loosen with a fork.

Salad

Procedure
Peel and deseed the cucumber. Peel the mango. Cut the cucumber and mango into 5 mm cubes. Put in a bowl with the other ingredients and mix together with the lukewarm quinoa.

Dressing

Procedure
Whisk all the ingredients together in a bowl.

Serving

Procedure
Mix the dressing with the lukewarm quinoa salad.

Cooking steps

Procedure
Steaming 100°C for 30 Mins
  • Wire shelf
  • 1-litre porcelain dish
Shopping list
Quantity Ingredient
3 sprigs of parsley
½ lemon
1 knife tip of cinnamon
1 mango
2 tbsp olive oil
100 ml apple juice
50 g salted pistachios
½ tsp ras-el-hanout
1 tsp salt
1 knife tip of cumin powder
200 ml vegetable bouillon
1 cucumber
2 sprigs of mint
1 knife tip of cayenne pepper
150 g white quinoa
1 knife tip of turmeric
3 sprigs of dill
75 ml lukewarm water
1 tsp maple syrup
½ chilli pepper
3 sprigs of coriander
2 tbsp sultanas
80 g tahini

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