Quinoa salad with walnuts
Preparation
100 g quinoa | |
200 ml vegetable bouillon | |
Wash the quinoa in a sieve under running water. Drain the quinoa well. | |
Put the quinoa together with the vegetable bouillon into the cooking tray and then place it on the wire shelf in the cold cooking space. Cook. | |
Steaming 100°C for 30 Mins | |
Take the quinoa out of cooking space and then leave to swell for 10 minutes. | |
50 g walnuts, roasted | |
1 stalk of pascal celery | |
100 g pomegranate seeds | |
1 apple, red | |
150 red cabbage | |
Peel and dice the celery. Wash and dice the apple. Cut the red cabbage leaves into fine strips. Coarsely chop the walnut kernels. Mix the diced celery, pomegranate seeds, diced apple, red cabbage strips and chopped walnut kernels into the lukewarm quinoa. | |
6 tbsp apple cider vinegar | |
6 tbsp olive oil | |
1 tbsp mustard | |
3 tbsp water | |
1 shallot | |
2 tbsp mint | |
Salt | |
Pepper | |
Sugar | |
For the dressing, peel and finely chop the shallot. Finely chop the mint. Mix all the ingredients into the quinoa salad. |
Tips
- Quinoa salad can be served with a green salad.
- The walnuts can be toasted in the oven using hot air at 180 °C or in a pan.
- Porcelain dish ⅓ GN
- Wire shelf
Quantity | Ingredient |
---|---|
200 ml | vegetable bouillon |
3 tbsp | water |
150 | red cabbage |
1 | shallot |
6 tbsp | apple cider vinegar |
Sugar | |
6 tbsp | olive oil |
2 tbsp | mint |
100 g | pomegranate seeds |
Salt | |
1 | apple |
Pepper | |
100 g | quinoa |
50 g | walnuts |
1 tbsp | mustard |
1 stalk of | pascal celery |
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