Küchenprofi STYLE Mode D'emploi page 22

GB
Quinoa - salad for 4 people
500 g quinoa
500 g cocktail tomatoes
1 cucumber
1 avocado
1 bunch parsley
1 bunch spring onions
50 ml olive oil
5 table spoons spicy ajvar
1 clove garlic
⁄ lemon
1
2
chilli, pepper, salt
For the dip
250 g yoghurt, 1 bunch chives
Preparation: dd the quinoa seed with 1 litre of water to the non-stick
pot. Check to ensure that the non-stick pot is seated correctly in the
heating bowl and close the lid. Connect the cable to the appliance and
insert mains plug in a suitable socket. Press the whole-grain rice button.
fter the end of the cooking process, carefully remove the lid, remove
the quinoa seed and allow to cool. In the meantime, dice the vegetables
and garlic in medium-sized cubes and add to a large bowl. Chop the
parsley and add it to the bowl. Using a fork, mash the avocado into a
paste and add it to the vegetables together with the oil, ajvar and lemon
juice. Mix well. For the dip, chop the chives finely and stir into the
yoghurt. Season to taste with olive oil, salt and freshly ground pepper.
Carefully stir the cooled quinoa seed into the vegetables. Season with
22
chilli. The dip can be stirred into the salad or served separately.
Bread, meat or fish can be served as an accompaniment.