Quinoa salad
with tahini dressing
Quinoa
| 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
| 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
| 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
| 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
| 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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