Spiced quinoa with vegetables is an ideal first course for a healthy and gluten-free diet. Quinoa has several nutritional properties. It is rich in proteins, carbohydrates and dietary fibre. It is gluten-free and therefore, suitable for celiacs. It contains lysine and methionine, two essential amino acids that are very important for the body to function properly and essential for vegans. It is all completed with a good amount of minerals and vitamins, which make it a unique food. Thanks to this cooking technique, the preparation times of quinoa are halved and the nutritional properties are not lost.
Wash the vegetables and slice them with a mandoline. Transfer the vegetables to a bowl and season them with oil, salt and turmeric. Meanwhile, rinse the quinoa under running water to remove the saponins that cover it naturally. Combine the quinoa with the vegetables, adding the previously rehydrated kombu seaweed cut into small strips. Pour the quinoa into 2 x 500 ml jars with 140 ml of water per jar, mix everything, clean the edges and seal with 4 clamps.
Set the microwave (or the Ultracombi in microwave mode) to 800 W. Place the jars one at a time and cook for 6 minutes. Once the first cooking cycle is completed, remove the first jar and cook the next. The quinoa will be ready after 10 minutes of resting in the jar, during which the pressurised cooking cycle will be completed.
The jars can be stored in the fridge for up to 10 days.
We can positively blast the quinoa by placing all the jars all together in the blast chiller in “rice” blast chilling mode.