(NB: Quinoa should be soaked overnight if possible, but for those time-poor just make sure you rinse it really well before cooking.)
1 teaspoon sea salt
170g quinoa, soaked overnight
400g can chickpeas
1/2 cup coriander leaves
1/2 small red onion
extra coriander leaves, to garnish
olive oil, to garnish
1 garlic clove
zest and juice of 1 lemon
20g olive oil
2-3 tablespoons water
sea salt, to season
- Fill TM bowl with water and add salt. Place drained quinoa into basket and cook for 15 minutes/varoma/speed 4. Drain and set aside with chickpeas into a serving bowl.
- To make the dressing, place all the ingredients into TM bowl and blend for 10 seconds/speed 8. Add some more water and blend again, to achieve the desired consistency. Set aside.
- To finish, place red onion and coriander into TM bowl and chop for 4 seconds/speed 4. Add to quinoa and chickpeas and toss with half the dressing. Add more dressing if you wish and season to taste. Serve garnished with some coriander leaves and a drizzle of olive oil.
|Sweet Moroccan Curried Beef (Devil of a Cookbook)|