Quinoa salad with walnuts

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  • Resting time
    10 minutes
  • Cooking time
    30 minutes
  • Preparation
    30 minutes

  • Created by

  • Created on

    11-Dec-2019

  • Number of portions

    4
  •  Download PDF

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
50 g walnuts
6 tbsp olive oil
2 tbsp mint
6 tbsp apple cider vinegar
150 red cabbage
3 tbsp water
100 g quinoa
100 g pomegranate seeds
Sugar
Pepper
1 stalk of pascal celery
1 shallot
Salt
1 tbsp mustard
1 apple

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