Adopting a more plant based diet is a goal of many, but it can be tough to know where to start. Vegan food doesn’t have to be bland and tasteless. On the contrary, vegan food can be some of the most flavourful food you’ve ever tasted. By utilising the intensity of herbs and spices, you can ramp up the satisfaction and flavour profile of any dish. This can especially be true in regards to preparing seeds and grains that are virtually tasteless by themselves.
Quinoa is different from grains like rice and oats in that it actually is categorised as a complete protein. It is one of the few plant foods that containing all nine essential amino acids. Although quinoa is commonly included in the same conversation as grains, it is botanically more like spinach. What we know to be quinoa is actually the seed from a flowering plant.
This recipe originated from Jen's Reviews website and has been used with her permission. It has been Thermified!
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- 300 g quinoa
- enough water to just cover
- 75 g Roasted Chilli Sauce Recipe
- 75 g pepitas, toasted
- 60 g Extra Virgin Olive Oil (EVOO) BUY
- 2 tsp Pink Salt Flakes BUY
- freshly cracked black pepper to taste
- 1-2 avocados, diced
- 2 carrots, shredded
- 1/2 head broccoli, cut into florets
- 100 g sliced mushrooms
- 2-3 spring onions, sliced on the angle
- Any other salad veggies or fresh herbs of choice
Rinse the quinoa really well by placing into the simmering basket and running water over it.
Insert simmering basket into the Thermomix bowl and add steaming water. Steam 19 min/100°C/speed 4.
Remove quinoa and tip into a large bowl. Fluff with a fork.
Add sauce, pepitas, EVOO and seasoning. Stir well, adding more EVOO if needed.
Add all other ingredients and serve warm or cold as a salad.