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Spicy quinoa with aromatic herbs, vegetables and smoked tofu
Rinse quinoa in a fine sieve. Add to boiling water, cover, turn heat to low and cook for 23 minutes. Transfer cooked quinoa to a big bowl, add olive oil and sea salt to taste. Toss in the cranberries while quinoa is still warm followed by vinegar.
Fluff salad a bit with a spoon to cool before adding nuts, scallion, chopped chili and red onion. Set aside.
Ingredients
- 250 gquinoa, red and white colors
- 500 mlwater
- 2-3 tbspolive oil
- to tastesea salt
- 40 gdried cranberries
- 3 tbspbalsamic vinegar
- 40 gmixed nuts, such as pumpkin, pine nuts, sunflower seeds
- 1scallion, thinly sliced
- 1small red chili, finely chopped
- 1small red onion, thinly sliced soaked in cold water for 10 minutes, drained
- 200 glittle green beans (haricot vert)
- 100 gsmoked tofu, cut into small cubes
- 1-2 carrots, peeled
- ½red cabbage, ca. 150 g
- 1sweet potato, ca. 300 g washed and dried
- 1 tbspolive oil
- -fresh herbs – basil, marjoram & parsley, finely chopped
- from ½ a pomegranateseeds
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Step 1
Rinse quinoa in a fine sieve. Add to boiling water, cover, turn heat to low and cook for 23 minutes. Transfer cooked quinoa to a big bowl, add olive oil and sea salt to taste. Toss in the cranberries while quinoa is still warm followed by vinegar. Fluff salad a bit with a spoon to cool before adding nuts, scallion, chopped chili and red onion. Set aside.
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Step 2
Top and tail the haricot vert and boil for 2 minutes, shock in ice water, drain and dry in a kitchen towel. Add to salad. Mix in diced smoked tofu.
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Step 3
With the grater attachment of the Food Processor, grate carrots and red cabbage. Toss and mix into the salad.
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Step 4
Preheat the Twelix Artisan Oven to 200°C. With the thick slicing attachment of the Food Processor, slice the sweet potato. Lay out on a baking sheet, distribute with olive oil, season with sea salt and bake for 15 minutes. Add warm to salad. Toss in fresh herbs and pomegranate seeds. Enjoy!
OUR MOST ADORED DISHES
Share the joy with these tried and tested recipes for taste temptation. Beloved by home chefs, you’ll enjoy the satisfied smiles on your diners’ faces almost as much as the flavours.
Cynthia Barcomi
Step 1
Rinse quinoa in a fine sieve. Add to boiling water, cover, turn heat to low and cook for 23 minutes. Transfer cooked quinoa to a big bowl, add olive oil and sea salt to taste. Toss in the cranberries while quinoa is still warm followed by vinegar. Fluff salad a bit with a spoon to cool before adding nuts, scallion, chopped chili and red onion. Set aside.
Step 2
Top and tail the haricot vert and boil for 2 minutes, shock in ice water, drain and dry in a kitchen towel. Add to salad. Mix in diced smoked tofu.
Step 3
With the grater attachment of the Food Processor, grate carrots and red cabbage. Toss and mix into the salad.
Step 4
Preheat the Twelix Artisan Oven to 200°C. With the thick slicing attachment of the Food Processor, slice the sweet potato. Lay out on a baking sheet, distribute with olive oil, season with sea salt and bake for 15 minutes. Add warm to salad. Toss in fresh herbs and pomegranate seeds. Enjoy!