Mediterranean Quinoa Power Bowl
Thermomix recipe: Mediterranean Quinoa Power Bowl. Ready in 35 minutes. Serves 4. Step-by-step Thermomix instructions on Chef Amai.
Ingredients
- 200 g quinoa
- 800 g water (for cooking quinoa)
- 1 large cucumber, deseeded and roughly chopped
- 250 g cherry tomatoes, halved
- 1 yellow bell pepper, deseeded and roughly chopped
- 1/2 red onion, peeled and quartered
- 400 g canned chickpeas, rinsed and drained
- 100 g fresh spinach or mixed greens
- 30 g fresh parsley, leaves only
- 15 g fresh mint, leaves only
- 60 g extra virgin olive oil
- 40 g fresh lemon juice
- 1 tsp Dijon mustard
- 1/2 tsp salt
- 1/4 tsp black pepper
Instructions
- Place 200 g quinoa into the simmering basket and rinse thoroughly under cold running water. Set aside.
- Add 800 g water to the mixing bowl. Insert the simmering basket with the rinsed quinoa. Cook 20 min / 100°C / Speed 2. Carefully remove the simmering basket with the spatula and set aside to cool slightly. Empty and dry the mixing bowl.
- Place 1/2 red onion, quartered, into the clean, dry mixing bowl. Chop 3 sec / Speed 5. Scrape down the sides of the bowl.
- Add the roughly chopped cucumber and yellow bell pepper to the mixing bowl. Pulse 2-3 times / Turbo to achieve desired chunky texture. Transfer the chopped vegetables to a large serving bowl.
- Add the halved cherry tomatoes, rinsed chickpeas, fresh spinach, fresh parsley, and fresh mint to the serving bowl with the chopped vegetables.
- To make the dressing, add 60 g extra virgin olive oil, 40 g fresh lemon juice, 1 tsp Dijon mustard, 1/2 tsp salt, and 1/4 tsp black pepper to the clean mixing bowl. Mix 10 sec / Speed 4 until emulsified.
- Add the slightly cooled, cooked quinoa to the serving bowl with the other ingredients. Pour the dressing over the quinoa and vegetables.
- Gently toss all ingredients together until well combined. Serve immediately or chill for later.
View this recipe on Chef Amai — convert any recipe to Thermomix format at chefamai.com.