Quinoa Salad with Lemon Basil Dressing
Rinse and drain quinoa thoroughly. Place the quinoa in the base of the Microwave Rice Maker Large (3L) then add 500 ml water with salt. Place the Rice Maker Insert and the Rice Maker Cover on top of the base, push down securely, and microwave for 15-16 min. at 600 watts. Allow to stand for 5 min, stir with the Silicone Spatula Thin, set aside in the That's a Bowl (1,4L) and allow to cool.
Peel the asparagus, cut the main part in 3-4 cm pieces and keep the tips (head) separately.
If you use frozen green peas, rinse them to thaw.
In the base of the MicroGourmet Steamer place the pieces from the main part of the asparagus then the green peas, then the asparagus tips.
Pour 400 ml water in the Water Tray of the MicroGourmet Steamer, cover and microwave for 11-12 min at 900 watts. Allow to stand for 2 min. and rinse the vegetables immediately with cold water to stop the cooking process and help them keep their green colour.
Chop the basil using the Herb Chopper, add the lemon juice, mustard, salt, pepper and olive oil and blend again.
Peel the avocados, remove the stone and cut the flesh into pieces. Immediately combine the avocado with the contents of the Herb Chopper.
Once all elements of the salad are cold, mix them gently using the Silicone Spatula in the Aloha Bowl (2L).
Sprinkle with the grilled pumpkin seeds just before serving.
- 200 g quinoa
- 500 ml water
- Salt and pepper
- 400 g green asparagus
- 200 g green peas
- 3 basil sprigs
- 3 tbsp lemon juice
- 1 tbsp dijon mustard
- 5 tbsp olive oil
- 2 avocados
- 60 g grilled pumpkin seeds