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.
8 mins
Preparation time
6 mins
Cooking time
Medium
Cost
Medium
Difficulty
What do you need
Ingredients for 2 persons
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.
Microwave cooking
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.
Storage
The jars can be stored in the fridge for up to 10 days.
Preparation
Flour the meat, pour a little oil in the bottom of the jar, insert the piece of meat and apply a little pressure, if necessary. Once the meat is inside the jar, add the remaining ingredients.
Microwave cooking
Clean the edges of the jar, close the gaskets and clamps and place it in the microwave (or in the Ultracombi in microwave mode), leaving it to cook for 3 minutes at 800 W.
Presentation
Take it out of the oven and let it rest for 15 minutes. If it is to be eaten immediately, pull the seal tab to vent the steam, remove the meat from the jar and let it cool for a few minutes on a cutting board, possibly covered with a cloth. It will then be ready to be sliced and served.
Storage
Once cooled, store it in the fridge for up to 7 days.
