Cooking Quinoa with Textured Soy
Today we bring you a recipe to learn how to cook quinoa, suitable for everyone, especially for those following a vegan diet. In this case, we have decided to cook quinoa with another food that provides a significant amount of high biological value protein, which is textured soy, all accompanied by a vegan aioli.
Reviewed by Editorial Team of Kiwilimón
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Ingredients
4
Servings
- 350 grams quinoa
- 150 grams soy, textured
- 700 milliliters vegetable broth
- 1/2 red bell peppers
- 1/2 yellow bell peppers
- 1 carrot
- 1 leek
- 50 grams shiitake mushroom
- 50 grams chinese pea, or Sugar Snap Peas
- 100 grams fava beans
- 2 tablespoons olive oil
- 50 milliliters soy milk, for the vegan mayo
- 1 clove garlic, for the vegan mayo
- 1/2 limes, only the juice, for the vegan mayo
- 125 milliliters olive oil
Preparation
20 mins
20 mins
Medium
- One hour before starting to prepare the recipe, hydrate the textured soy.
- Clean and cut the vegetables into fine julienne strips. Heat the vegetable broth.
- Heat a saucepan with water and a little salt. Immerse the broad beans for 5 minutes and cool them in an ice bath to make peeling easier. Repeat the same blanching process with the sugar snap peas.
- Sauté the vegetables with the textured soy in olive oil. Add the quinoa and moisten with the vegetable broth (1 cup of quinoa for 2 cups of vegetable broth).
- Next, add the cleaned sugar snap peas and broad beans to cook for 15 minutes over medium heat.
- VEGAN MAYO: Blend the garlic with the soy milk, the juice of half a lemon, and a pinch of salt. Gradually add the olive oil until it reaches a texture similar to mayonnaise.
Nutritional Information
* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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