Quinoa With Raisins, Mulberries, Yogurt And Fresh Fruit
- 25062.5250 g quinoa
- 25062.5250 ml water
- 20.52 tbsp sunflower oil
- 30.753 tbsp organic Veganz rice syrup
- 30.753 oranges
- 401040 g ginger
- 30.753 apples
- 10.251 pomegranate
- 5012.550 g raisins
- 5012.550 g mulberries
- 500125500 g soy yogurt
Wash the quinoa well, drain, place in a saucepan filled with water and bring to a boil with the lid closed. After about 10 minutes the water will have evaporated. Remove from the heat and allow to swell with the lid closed for 10 minutes.
Mix in the oil and sweeten with the rice syrup.
Meanwhile, peel the oranges, cut in half and remove the seeds. Cut the oranges into half moons. Peel the ginger, finely grate, squeeze and add the ginger juice to the oranges. Wash the apples, cut in half, quarter and remove the seeds. Cut the quarters into evenly sized cubes.
Cut the pomegranate transversely, tap gently with a small spoon on the shell side to loosen the seeds. Remove cuticles or fleshy little remains of the separation membranes.
Mix the fruit with the raisins and mulberries in a fruit salad. Place the quinoa into bowls, add the yogurt and then garnish with the fruit salad.
This recipe comes from the book Vegan Daily von Surdham Göb.