Ingredients
- 250 g quinoa
- 500 ml vegetable broth
- 1 onion
- 1 red pointed peppers
- salt, pepper
- 250 g cocktail tomatoes
- 1/2 cucumber
- 150 g Drained chickpeas (canned), rinsed
- 3 tbs olive oil
- 2 tbs lemon juice
- 150 g feta
- 3 stalks parsley
Preparation
1. Add the quinoa and broth to the large pot and stir. Cover with Secuquick softline and close.
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. After cooking is finished, place the pot in the inverted lid and allow it depressurize by itself. Then remove the Secuquick.
4. Peel and finely cut the onion. Clean the pointed peppers and cut into strips.
5. Add the onion to the small pot, heat on highest level up to the roasting window, switch to a low level and roast the onion. Add the pointed pepper dripping wet, heat the pot on highest level up to the vegetable window, switch to a low level and cook for approx. 2 minute in the vegetable area.
6. Halve the tomatoes. Peel, de-seed and dice the cucumber. Fluff up the quinoa, season with salt and pepper. Fold in the pepper and onion mixture, tomatoes, cucumber, chickpeas, olive oil and lemon juice and season to taste.
7. Dice the feta, chop the parsley and serve with the salad.
This recipe has been tested and approved by AMC.
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