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Ingredients
• 100g spinach frozen in sheets
• 200g quinoa
• 100g chickpeas
• 500ml water
Sauce:
• 50g sesame puree
• 6 basil leaves
• 100ml of water
• 1 tsp soy sauce
• 1 tsp balsamic vinegar
• 100g dried tomatoes
• Salt and pepper
Method
1. Assemble the jug with the blade
attachment.
2. Add the sesame puree, water,
soy sauce and vinegar. Add salt
and pepper and continuously
run pulse for 10 seconds.
3. Pour the sauce into a container
and blend the dried tomatoes
by running at pulse for 3
seconds.
4. Add the tomatoes to the sauce
and wash the jug. Insert the
mixer into the jug. Add the
spinach, the quinoa and pour
the water.
5. Run the slow cook P3 for 30
minutes.
6. At the end of the program, let it
rest for 10 minutes in the jug
with the lid on.
7. In a bowl, mix the spinach
quinoa with the ripe chickpeas
and the vinaigrette. Serve with
chopped basil.
QUINOA SALAD
Preparation time: 15 minutes – Cooking time: 30 minutes – Serves 4