Mediterranean Quinoa Salad

Name: Mediterranean Quinoa Salad
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 4 servings
Ingredients: 200 g quinoa, rinsed; 700 g water (for cooking quinoa); 1 red bell pepper, deseeded and cut into 2 cm pieces; 1 yellow bell pepper, deseeded and cut into 2 cm pieces; 1 zucchini, cut into 1 cm thick half-moons; 100 g cherry tomatoes, halved; 400 g canned chickpeas, rinsed and drained; 20 g fresh parsley, roughly chopped; 10 g fresh mint, roughly chopped; 60 g extra virgin olive oil (for dressing); 30 g fresh lemon juice (for dressing); 1 clove garlic (for dressing); 1 tsp Dijon mustard (for dressing); 0.5 tsp dried oregano (for dressing); 0.5 tsp salt (for dressing); 0.25 tsp black pepper (for dressing)

Thermomix recipe: Mediterranean Quinoa Salad. Ready in 40 minutes. Serves 4. Step-by-step Thermomix instructions on Chef Amai.

Ingredients

200 g quinoa, rinsed
700 g water (for cooking quinoa)
1 red bell pepper, deseeded and cut into 2 cm pieces
1 yellow bell pepper, deseeded and cut into 2 cm pieces
1 zucchini, cut into 1 cm thick half-moons
100 g cherry tomatoes, halved
400 g canned chickpeas, rinsed and drained
20 g fresh parsley, roughly chopped
10 g fresh mint, roughly chopped
60 g extra virgin olive oil (for dressing)
30 g fresh lemon juice (for dressing)
1 clove garlic (for dressing)
1 tsp Dijon mustard (for dressing)
0.5 tsp dried oregano (for dressing)
0.5 tsp salt (for dressing)
0.25 tsp black pepper (for dressing)

Instructions

Prepare the red and yellow bell peppers by deseding and cutting them into 2 cm pieces. Cut the zucchini into 1 cm thick half-moons. Place all prepared vegetables into the Varoma dish and tray. Set aside.
Add 700 g water to the mixing bowl. Insert the simmering basket and add the 200 g rinsed quinoa. Secure the Varoma dish with the prepared vegetables on top of the mixing bowl. Cook for 25 min / Varoma / Speed 2 (Reverse).
Carefully remove the Varoma and set aside. Remove the simmering basket with the cooked quinoa, rinse under cold water, and set aside to drain well. Empty and dry the mixing bowl.
Add 1 clove garlic to the dry mixing bowl. Chop for 3 sec / Speed 5. Scrape down the sides of the bowl with the spatula.
Add 60 g extra virgin olive oil, 30 g fresh lemon juice, 1 tsp Dijon mustard, 0.5 tsp dried oregano, 0.5 tsp salt, and 0.25 tsp black pepper to the mixing bowl. Mix for 10 sec / Speed 4.
In a large serving bowl, combine the drained quinoa, steamed vegetables, 400 g rinsed and drained chickpeas, 20 g chopped fresh parsley, and 10 g chopped fresh mint.
Pour the dressing over the salad ingredients. Gently toss to combine. Serve immediately or chill for later.

View this recipe on Chef Amai — convert any recipe to Thermomix format at chefamai.com.