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Quinoa salad

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Origin of dish:  Europe
Type of cooking:  Hob
 
Preparation time: 30 minutes
Cooking time: 15 minutes
 
Ingredients (serve 1):

    Per person:
    - 50g quinoa
    - 2 big handfuls of rocket
    - 100g herb tofu
    - 1 tbsp pumpkin seeds
    - 1 tbsp sunflower seeds
    - 1 tsp almond purée
    - 2 tsp tsp umeboshi (dried plum) juice (optional)
    - 2 tbsp walnut oil
    - 1 big handful of sprouting leaves and seeds (alfalfa, leek, red cabbage or radish)


Method:

Cook the quinoa in 1 1/2 times its volume of water. Meanwhile, wash and dry the rocket leaves and chop the tofu into cubes.

Grill the pumpkin and sunflower seeds in a pan without adding oil. Dilute the almond purée with the umeboshi juice and walnut oil, and store in a small glass pot or container.

Once the quinoa is cooked and cooled, mix all the ingredients together and add the dressing just before serving.
Advice: © Myriam Gauthier-Moreau / Clea / Mes p'tites gamelles / Editions La Plage

User comments

 
another free recipe every day






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