Chickpea and Quinoa Salad for Programmable Pot
restaurant 4 portions
schedule 20 min
Cooking details
This recipe has been tested in a 6L Newlux Programmable Cooker. Remember that you can adjust the quantities, times, and ingredients to your liking.
Products with which it can be cooked
Ingredients
- task_alt250 g. of raw chickpeas (soaked for at least 8 hours beforehand)
- task_alt100 g. quinoa
- task_alt200 ml. of water
- task_alt250 g. of colored cherry tomatoes
- task_alt100 g. of cooked peas
- task_alt100 g. of canned tuna
- task_alt50 g. pitted black olives
- task_alt½ onion
- task_altJuice of 1 lemon
- task_altExtra virgin olive oil
- task_altOregano
- task_altSalt and pepper
step by step recipe
- First, add the chickpeas to the pot along with the soaking water and a little salt. Cover and program PRESSURE MENU, high pressure, 120 ºC. 10 minutes.
- While the chickpeas are cooking, cut the cherry tomatoes in half, the olives into slices, and the onion into strips.
- Next, rinse the quinoa.
- Once the program is finished, remove the chickpeas and add the quinoa along with 200 ml of water. Cover and program PRESSURE MENU, high pressure, 120 ºC. 4 minutes.
- Add the drained chickpeas, quinoa, tomato, peas, tuna, olives, and onion to a bowl. Add salt and pepper, oregano to taste, and dress with lemon juice and oil to taste. Mix well.
- Refrigerate until ready to eat and enjoy!
