The Gold of the Incas
Everyone is talking about quinoa (pronounced keenwah) and I love it! Known as the “gold of the Incas” quinoa has tons of protein, iron, fiber, lysine as well of lots of vitamin B2. Quinoa is light and nutty in flavor and leaves you feeling energized. Use the grater and slicer attachments of the KitchenAid Food Processor to whip up the vegetables for this dish – a symphony of flavor and color.
Rinse quinoa in a fine sieve. Add to boiling water, cover, turn heat to low and cook for 23 minutes. Transfer cooked quinoa to a big bowl, add olive oil and sea salt to taste. Toss in the cranberries while quinoa is still warm followed by vinegar. Fluff salad a bit with a spoon to cool before adding nuts, scallion, chopped chili and red onion. Set aside.
Top and tail the haricot vert and boil for 2 minutes, shock in ice water, drain and dry in a kitchen towel. Add to salad. Mix in diced smoked tofu.
With the grater attachment of the Food Processor, grate carrots and red cabbage. Toss and mix into the salad.
Preheat the Twelix Artisan Oven to 200°C. With the thick slicing attachment of the Food Processor, slice the sweet potato. Lay out on a baking sheet, distribute with olive oil, season with sea salt and bake for 15 minutes. Add warm to salad. Toss in fresh herbs and pomegranate seeds. Enjoy!
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