Thermomix recipe: quinoa kofte with salad

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Thermomix recipe: quinoa kofte with salad

High in protein, gluten-free, very filling and versatile: Quinoa comes up with a whole range of pro-arguments when it comes to healthy...

High in protein, gluten-free, very filling and versatile: Quinoa comes up with a whole range of pro-arguments when it comes to healthy eating. Reason enough to serve you a recipe in which the valuable grain of the Andes plays the main role. Our Thermomix recipe for quinoa kofte with salad …

The nutty aroma of quinoa meets the creamy freshness of yogurt and is rounded off by a crunchy salad. Yes, this Thermomix recipe should appeal primarily to those who would like to have a nutritious meal on the table and still don’t want to complain too much about rich food. The perfect lunch break meal, if you ask us! We’ll tell you here how you can easily prepare the quinoa kofte with salad at home.

ingredients
for 4 servings

  • 1200 g of water
  • 30 g olive oil and a little more for cooking
  • 2 teaspoons of salt
  • 150 g quinoa
  • 2 cloves of garlic
  • ½ bunch of flat-leaf parsley, torn off
  • 80 g chickpea flour
  • ½ teaspoon pepper
  • ½ teaspoon paprika hot pink
  • ¼ teaspoon cumin
  • 3 pinches of cayenne pepper
  • 2 pointed peppers, cut into small pieces (5 mm)
  • 3 stalks of mint, plucked
  • 250 g yogurt 3.5% fat
  • 1 red onion, medium-sized, in thin rings (5 mm)
  • ½ cucumber, cut into small cubes (5 mm)
  • 160 g iceberg lettuce
  • Baking sheet
  • Parchment paper

preparation

Put water, 1 teaspoon of oil and 1 teaspoon of salt in the mixing bowl, hang in the cooking insert, weigh in the quinoa and cook for 25 minutes / 100 ° C / speed 3 . Remove the cooking insert with the spatula, transfer the cooked quinoa and let it cool. Empty mixing bowl.
Preheat the oven to 200 ° C. Line a baking sheet with parchment paper.
Put 1 clove of garlic and ¼ of the parsley in the mixing bowl, mince 3 sec./ speed 8 and push down with the spatula.
Add the cooled quinoa, chickpea flour, ½ teaspoon salt, ¼ teaspoon pepper, paprika powder, cumin and cayenne pepper, stir for 20 sec / speed 2.5, season to taste, transfer to a bowl, shape into 16 köfts with your hands and spread on the prepared baking sheet. Spread the peppers between the köfte on the baking sheet and bake for 15-20 minutes (200 ° C). During this time, rinse the mixing bowl and continue with the recipe.
Put 1 clove of garlic, mint and the rest of the parsley in the mixing bowl, mince 3 sec./ speed 8 and push down with the spatula.
Add yogurt, 30 g oil, ½ teaspoon salt and ¼ teaspoon pepper and stir for 10 sec./ speed 3 . Arrange the onion, cucumber, cooked bell pepper and lettuce in a bowl, mix with half of the dressing and serve with the köfte. Serve the rest of the dressing with the Köfte.

Tips on the recipe

The recipe becomes particularly crispy if you use the “Paul” pizza stone or the “Ben” flat baking pan from Thermomix®. Note that the baking time may be extended by 2-3 minutes.

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