SPICY QUINOA WITH FRESH HERBS, VEGETABLES AND SMOKED TOFU

PREPARATION

QUINOA - THE GOLD OF THE INCAS

Quinoa (pronounced “keenwah”) is all the rage and I love it too!

Quinoa has a nutty taste and is pleasantly light. It contains a lot of protein, iron, fiber, lysine and a lot of vitamin B2 and is therefore a great source of energy.

To prepare the vegetables in the recipe, you can use a classic grater. You can do it even faster with a food processor such as the KitchenAid Artisan Processor with a grating or cutting attachment.

Preparation:

Rinse quinoa thoroughly before cooking, add to boiling water, cover pot and cook on lowest heat for 23 minutes.
Place cooked quinoa in a large bowl and season with olive oil and sea salt. Add the dried cranberries and balsamic vinegar while the quinoa is still warm. "Air" the salad a bit with a spoon. Then add the nuts, spring onion, chopped chili peppers and red onions.
Cut the ends off the green beans and cook the beans for 2 minutes. Rinse in ice water, drain and dry with a kitchen towel. Add the beans to the salad, followed by the smoked tofu.
Grate the carrots and red cabbage and mix into the salad.
Preheat the oven to 200°C. Cut the sweet potatoes into slices. Spread on a baking sheet with a little olive oil, season with sea salt and bake for 15 minutes. Add the sweet potatoes to the salad while they are still warm.
Generously season the salad with fresh herbs and pomegranate seeds

INFORMATION

For 6 people

INGREDIENTS

250 g quinoa, white
500ml of water
1 tbsp olive oil
optional sea salt
40 g dried cranberries
3 T Balsamic Vinegar
40 g mixed nuts, eg pumpkin seeds, pine nuts, sunflower seeds
1 spring onion, thinly sliced
1 small red chilli, very finely chopped
1 small red onion, finely chopped, soak in cold water for 10 minutes and dry
200 g princess beans
100 g smoked tofu, diced
1-2 carrots, peeled
½ red cabbage, approx. 150g
1 sweet potato, about 300g washed
Seeds from ½ a pomegranate
Finely chopped fresh herbs, eg basil, marjoram and parsley