Quinoa salad with walnuts

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

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