Ingredients
- 250 g quinoa tricolore
- 700 ml vegetable broth
- 2 shallots
- 150 g peppers
- 250 g cocktail tomatoes
- 100 g cured ham (e.g., Serrano ham)
- 2 figs
- 100 g feta
- 6 tbs white balsamic vinegar
- 3 tbs olive oil
- salt, pepper
- 3 twigs thyme
Preparation
1. Stir quinoa and 500 ml broth in the pot, cover with Secuquick softline and close the lid. Heat the pot on highest level up to the soft window, switch to a low level and cook with time setting “P” in the soft area.
2. Peel the shallots, clean the bell pepper and tomatoes. Cut the shallots and bell pepper into fine rings. Halve the tomatoes. Cut the ham into strips. Peel, halve, and cut the figs into slices. Dice the feta.
3. Mix up a dressing using vinegar, oil, and 200 ml vegetable broth and season with salt and pepper. Stir in the thyme leaves. Mix the prepared ingredients with the dressing in a bowl.
4. At the end of cooking time, put the pot in the inverted lid, allow it to depressurize by itself, and remove Secuquick. Let the quinoa cool a little and add to the rest of the salad.
Tip
- You can of course round off the quinoa salad with other ingredients such as leftover vegetables and fruit from the fridge.
- Depending on the season, you can use fresh or dried figs.
This recipe has been tested and approved by AMC.
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