ready in: 19 mins
PRODUCTS USED FOR THIS RECIPE
INGREDIENTS FOR 4 PEOPLE
4 tbsp of extra virgin olive oil
3 ½ oz. chickpeas, soak them in water the night before
3 ecodoses of water
1 tsp granular vegetable broth
4 asparagus, cleaned and sliced
1 spring onion, sliced oblique
1 small red onion, thinly sliced
3 baby zucchini, cut oblique
5.3 oz. quinoa
1 tbsp lemon juice
1 tbsp raisins (optional)
1 tbsp pine nuts
fresh parsley, chopped
1, Heat 2 tablespoons of olive oil in the pressure cooker (without the lid), add the chickpeas and sauté for 2 minutes. Pour 2 ecodoses of water, close the lid and cook on position 2 for 5 minutes after the first whistle.
2 Turn off the heat, let the steam escape from the valve and open the lid. Add all the vegetables, the quinoa and 1 ecodose of water, then the granular vegetable broth. Close the lid, place the valve on position 1 and turn on the heat. Cook for 5 minutes after the whistle.
3 Once cooked, turn off the heat, let the steam escape from the valve, then open the lid. Check the amount of liquid left and if necessary continue cooking for 1-2 minutes with the pot open (without lid). Remove the pot from the heat, season with the remaining oil, lemon juice and a pinch of salt, add the raisins, pine nuts, and parsley. Mix well, then the put the quinoa salad on serving plates and serve.