Previous Page

Spicy quinoa with aromatic herbs, vegetables and smoked tofu

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.

Start cooking

Details

18

Ingredients

4

Steps

Time

30'

Prep

30'

Total

 Fluff salad a bit with a spoon to cool before adding nuts, scallion, chopped chili and red onion. Set aside.

Ingredients

  • 250 gquinoa, red and white colors
  • 500 mlwater
  • 2-3 tbspolive oil
  • to tastesea salt
  • 40 gdried cranberries
  • 3 tbspbalsamic vinegar
  • 40 gmixed nuts, such as pumpkin, pine nuts, sunflower seeds
  • 1scallion, thinly sliced
  • 1small red chili, finely chopped
  • 1small red onion, thinly sliced soaked in cold water for 10 minutes, drained
  • 200 glittle green beans (haricot vert)
  • 100 gsmoked tofu, cut into small cubes
  • 1-2 carrots, peeled
  • ½red cabbage, ca. 150 g
  • 1sweet potato, ca. 300 g washed and dried
  • 1 tbspolive oil
  • -fresh herbs – basil, marjoram & parsley, finely chopped
  • from ½ a pomegranateseeds
Make it now
  • Step 1

    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.

  • Step 2

    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.

  • Step 3

    With the grater attachment of the Food Processor, grate carrots and red cabbage.  Toss and mix into the salad.

  • Step 4

    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!

OUR MOST ADORED DISHES

Share the joy with these tried and tested recipes for taste temptation. Beloved by home chefs, you’ll enjoy the satisfied smiles on your diners’ faces almost as much as the flavours.

Open lasagne with roasted vegetables and herbed ricotta

Preheat the oven to 220°C/gas mark 7. Lay the pasta sheets on a floured surface and cut into rectangles...

  • 30' Prep work
  • 20' Cooking

Chocolate tapenade crostini

Melt the chocolate. Mix the olives and thyme leaves in the blender. With the motor running, gradually...

  • 10' Prep work

Mini courgette quiche

Heat the Twelix Artisan Oven to 180°C/gas mark 4.

  • 60' Prep work

STAY UP TO DATE

Join our newsletter for delightful dining inspiration, helpful hacks and enticing KitchenAid offers.

SIGN UP

I understand and acknowledge the content of the Privacy Notice and:


a) I agree to receive customized marketing communications related to KitchenAid and other brands of Whirlpool Corporation.



b) In relation to the warranty services for my Major Domestic appliance, I agree that I would like to be contacted by Domestic & General Insurance Plc.

Spicy quinoa with aromatic herbs, vegetables and smoked tofu

Step 1

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.

Step 2

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.

Step 3

With the grater attachment of the Food Processor, grate carrots and red cabbage.  Toss and mix into the salad.

Step 4

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!

My Wishlist

You must be logged in to use your wishlist.

Enter your account

Please select another product

Compare

Compare products

You can't buy more than 3 products. Please remove one product before adding another.