Creamy Quinoa with Vegetables in the Thermomix
A colourful complete meal of quinoa cooked in the simmering basket while carrot, courgette and bell pepper steam in the Varoma, then finished with a light creamy lemon-and-spice sauce. Compatible with Thermomix TM5, TM6 and TM7, and the vegetables can be swapped or omitted to suit your taste.
Preparation
- 1
Rinse the quinoa thoroughly in a fine-mesh sieve under cold running water for about 1 minute, then drain.
💡 Rinsing removes much of the naturally occurring saponin coating and helps prevent a bitter taste.
- 2
Pour 1200 ml water into the mixing bowl. Put the rinsed quinoa into the simmering basket and insert the basket into the bowl.
- 3
Spread the carrot, courgette and bell pepper in the Varoma, leaving a few steam vents uncovered so steam can circulate properly.
- 4
Set the Varoma in place and cook for 20 minutes / Varoma / speed 2. Carefully remove the Varoma and simmering basket. Check the quinoa; if it is still too firm, cook for another 2 to 3 minutes at the same settings. Set the quinoa and vegetables aside, then empty and dry the bowl.
Speed 2⏱ 20 min🔧 Varoma et panier cuisson - 5
Put the onion and garlic into the bowl. Chop for 5 seconds / speed 5, then scrape down the sides.
Speed 5⏱ 1 min - 6
Add the olive oil and sauté for 3 minutes / 120°C / speed 1.
Speed 1🌡 120°C⏱ 3 min - 7
Add the crème fraîche, lemon juice, paprika, cumin, salt and pepper. Heat for 2 minutes / 80°C / speed 2.
Speed 2🌡 80°C⏱ 2 min - 8
Transfer the quinoa and vegetables to a large serving dish. Add the creamy sauce and parsley, then toss gently to coat the grains without crushing the vegetables.
- 9
Leave to stand for 2 minutes and serve hot or warm. For a looser sauce, simply stir in 1 to 2 tablespoons of hot water.
