Zesty Crunch Quinoa
This fresh quinoa salad packs the punch of lemon with the tang of mustard, enveloped by the creaminess of paneer. Protein-rich and filling, this salad makes for a filling meal.
Ingredients
- 70 g Quinoa (washed)
- 700 ml Water
- 2 tbsp Pomace Olive Oil
- 1 tbsp Lemon Juice
- 0.5 tsp Salt
- 0.75 tsp Black Pepper
- 1 tsp Honey
- 150 g Apple (de-seeded)
- 1 piece Onion (cut in two)
- 20 g Mint Leaves (chopped)
- 30 g Roasted Salted Peanuts
- 10 g Coriander Leaves (cleaned)
- 5 stems Onion (root cut)
Instructions
Add initial ingredients to jar
Add 70g washed Quinoa, 700ml water, 0.75 tsp black pepper to The Upliance 2.0 jar. Select the "Roasting Quinoa" preset. The device will automatically adjust temperature and time for optimal quinoa cooking.
The device will now cook quinoa
The Upliance 2.0 will now cook the quinoa at 95°C using the "TAT" heating mode with automatic stirring for approximately 180 seconds. Then it will continue cooking for another 600 seconds at 95°C and then for 420 seconds at 95°C with PID constant of 90 and then 50 respectively. Automatic stirring continues throughout the process.
Add remaining ingredients to jar
Once quinoa is cooked, strain it and set aside. Add 2 tbsp Pomace Olive Oil, 1 tbsp Lemon Juice, 0.5 tsp Salt, 1 tsp Honey, 150g de-seeded Apple, 1 piece onion (cut in two), 20g chopped mint leaves, 30g roasted salted peanuts, 10g cleaned coriander leaves and 5 stems of root-cut onion to The Upliance 2.0 jar. Select the "Mixing together" preset. The Upliance 2.0 will mix everything at 20°C for 15 seconds with automatic stirring.
The dish is ready
The Upliance 2.0 will automatically stop. Garnish and serve the Zesty Crunch Quinoa. The dish is ready to be enjoyed.
Why this recipe works better with The Upliance 2.0
Automatic Stirring
No more standing over the stove. Upliance stirs your filling perfectly.
Precise Temperature
Maintain exact 120°C for perfect sautéing without burning.
Calorie-Aware Scale
Built-in scale tracks nutrition automatically as you cook.
Nutritional Information
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