Ingredients

For the quinoa thalers

• 50 g quinoa, light – rinse thoroughly
• 50 g risotto rice
• 40 g oat flakes, gluten-free – grind finely
• 300 ml vegetable stock
• 1 tbsp peanut oil, heat-resistant
• 1 tbsp fine yeast flakes
• 2 tbsp cut basil
• 1 tbsp chopped parsley

For the salad

• 100 g mixed lettuce – wash and dry
• 15 date tomatoes – cut in half
• 1 avocado – peel before use, remove the core and cut into slices
• 1 sweet orange – following the curve, cut off the peel (including the white skin), then fillet
• 1 ½ tsp sesame seeds, white – roast fat-free

For the dressing

• 120 g carrots – peel and grate finely
• 20 g grated ginger
• 5 tbsp water
• 2 tbsp olive oil, cold-pressed
• 2 tbsp rice vinegar
• 2 tbsp tamari (soy sauce)
• 1 tbsp sesame oil, toasted
• 1 tbsp yacon syrup
• ¾ teaspoon turmeric powder
• Crystal salt and pepper from the mill

With more than two hundred pages of quinoa-inspired cuisine, The Quintessential Quinoa Cookbook is unlike any other quinoa cookbook. Inside you’ll find the quinoa queen behind CookbookQuinoa.net Wendy Polisi’s exclusive, tried-and-tested recipes.

Quinoa – pronounced keen-wah – is a grain, but not just any grain. It is considered to be almost a complete food. It is very high in protein, full of vitamins, gluten- and wheat-free, cholesterol-free and usually organic. And it is simply delicious.

With more than two hundred pages of quinoa-inspired cuisine, The Quintessential Quinoa Cookbook is unlike any other quinoa cookbook. Inside you’ll find the quinoa queen behind CookbookQuinoa.net Wendy Polisi’s exclusive, tried-and-tested recipes.

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