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