QUINOA SALAD WITH STEAMED VEGETABLES
60 mins
6 people
A little more challenging
Ingredients
- ½ cup of red quinoa
- ½ cup of white quinoa
- 1 head of broccoli, finely chopped
- ¼ head of cauliflower, finely chopped
- 3 large Swiss brown mushrooms, sliced
- 1 zucchini, diced
- 1 tablespoon of olive oil
- 1 teaspoon of salt
- 2 ears of corn, peeled
- 1 punnet of cherry tomatoes, sliced
- 1 Lebanese cucumber, thinly sliced
- 1 handful of herbs of your choice, chopped (we’ve used mint, coriander, parsley and dill).
- 1 avocado, thinly sliced and dressed with the juice from ¼ of the lemon
- 1 portion of the chimmichurri dressing
- 1 lemon or lime for serving
Procedure
- Cook the quinoa to the specifications from the steam tables on pages 6-9 using the Full Steam function. Remove from the oven and set aside to cool.
- Adjust the oven settings to the Quarter Steam + Heat function at 200°C.
- Mix the broccoli, cauliflower, mushrooms and zucchini in a bowl with the olive oil and salt. Line the steam oven tray with baking paper and top evenly with the vegetable mixture.
- When the oven has reached the set temperature, add the corn to the oven and set the timer for 5 minutes.
- When the timer sounds, add the tray of vegetables and reset the timer for 15 minutes.
- Remove from the oven and cool.
- Strip the kernels from the corn ears using a sharp knife, then combine the vegetables with the quinoa, fresh ingredients and dressing.
- Serve on a platter or individually with fresh lemon or lime wedges.
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