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Ingredients
| Salt Salt | |||
| 1 bunch bunch | Onions Onion | ||
| 6 tbsp tbsp | Sunflower Oil Sunflower Oil | ||
| 4 tsp tsp | Mustard Seeds Mustard Seeds | ||
| 2 tbsp tbsp | White Wine White Wine | ||
| 1 | Pepper Pepper | ||
| 1 | Radish Radish | ||
| 75 g g | Rocket Rocket | ||
| 200 g g | Quinoa
Quinoa (or Amaranth) | ||
| 100 g g | Peas
Pea (frozen) |
Add ingredients to existing shopping list or create new one
Create new shopping listAmaranth or Quinoa with Peas and Radish
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Method
- Add the 600ml of Amaranth or Quinoa to lightly salted, boiling water and cook for 30 minutes.
- Add the frozen peas, remove the pot from the hob and let seeds soak for about 10 minutes.
- Meanwhile, finely chop onions.
- Fry onions for 2/3 minutes in hot oil, add mustard seeds and cook for 2 minutes, add vinegar, salt and pepper, stir and divide into bowls.
- Wash and slice radishes.
- Clean rocket and sprouts.
- Add the remaining onions and radishes to the Amaranth/Quinoa and sprinkle with pepper.
Tip: If you do not want a vegan option, try stirring in some fresh cheeses.
