Quinoa salad
with tahini dressing
Quinoa
150 g white quinoa | |
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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
1 cucumber | |
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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
80 g tahini | |
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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
Wash and drain the quinoa. Put the quinoa in a porcelain dish along with the other ingredients and mix together well. | |
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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
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. |
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Dressing
Whisk all the ingredients together in a bowl. |
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Serving
Mix the dressing with the lukewarm quinoa salad. |
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Cooking steps
Steaming 100°C for 30 Mins |
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- Wire shelf
- 1-litre porcelain dish
Quantity | Ingredient |
---|---|
1 tsp | salt |
½ tsp | ras-el-hanout |
50 g | salted pistachios |
3 sprigs of | coriander |
1 knife tip of | cayenne pepper |
2 tbsp | olive oil |
1 | mango |
1 knife tip of | turmeric |
2 tbsp | sultanas |
1 knife tip of | cumin powder |
½ | chilli pepper |
½ | lemon |
2 sprigs of | mint |
80 g | tahini |
200 ml | vegetable bouillon |
1 | cucumber |
150 g | white quinoa |
100 ml | apple juice |
1 tsp | maple syrup |
1 knife tip of | cinnamon |
75 ml | lukewarm water |
3 sprigs of | parsley |
3 sprigs of | dill |
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