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Vegan quinoa salad

Category Vegetables & mushrooms

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  • 30 minutes
  1. 250 g quinoa tricolore
  2. 700 ml vegetable broth
  3. 2 shallots
  4. 200 g carrots
  5. 250 g cocktail tomatoes
  6. 200 g smoked tofu
  7. 70 g walnuts
  8. 6 tbs wine vinegar (vegan)
  9. 3 tbs olive oil
  10. salt, pepper
  11. 3 twigs thyme

1. Mix the quinoa and 2/3 of the broth in the pot. Cover with the Secuquick softline and close the lid.

2. Heat the Secuquick on highest level up to the soft window, switch to a low level and cook with the time setting “P” in the soft area.

3. Peel the shallows and carrots and clean the tomatoes. Slice the shallots into thin rings and the carrots into sticks. Cut each tomato in half. Dice the tofu and coarsely chop the walnuts.

4. Mix up a dressing using vinegar, oil and the leftover broth, then season with salt and pepper. Pluck the thyme leaves from the stems and add them. Mix the prepared ingredients and the dressing in a bowl.

5. After cooking is finished, place the Secuquick in an inverted lid and allow it to depressurize by itself.

6. Let the quinoa cool a little, then add it to the rest of the salad.

Tip

  • Of course, you can also prepare your quinoa salad with other ingredients or use leftover vegetables or fruit from your fridge.

This recipe has been tested and approved by AMC.

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Cooking method

Quick cooking

suitable for controlled coooking

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