|Preparation : 15 min||Resting : -|
|Cooking : 20 min||Equipment :|
|Difficulty :||Rating : 5 rates|
|Download the recipe :|
|Programmes :||accessories :|
|1||red onion, quartered
|150||g cherry tomatoes, halved
|700||ml hot water
|200||g chickpeas, drained
|1||cube vegetable stock
|LIME PESTO VINAIGRETTE:|
|1 ½||tbsp olive oil|
|1||tbsp pesto (see recipe)|
|1||Place the red onion in the metal bowl. Run the EXPERT programme 15 seconds/|
speed 13 (without heating). Set the red onion aside.
|2||Put the hot water, stock cube and quinoa in the metal bowl; run the|
EXPERT programme, 20 minutes/speed 1A/110 °C.
|3||When the quinoa is cooked, remove from the bowl and run it under cold water to|
cool and drain. Combine the chickpeas, tomatoes, avocado, cucumber and red
onion with the quinoa. Season with the lime pesto vinaigrette; stir well. Serve
chilled like tabbouleh; garnish with basil leaves.
|lime pesto vinaigrette|
|1||Juice the limes, mix the juice with the olive oil, season and add 1 tbsp pesto.|
|2||Wash and finely slice* the chives and basil; mix with the vinaigrette.|
good healthy recipe I didnt add avacado until I served it ..
This recipe is really good, first time I used the cook expert and it turned out perfect, didn't use the vinaigrette was lovely without it.