Recipes for Steam Cooking

StarterS, SoupS and SaladS
21
QUINOA SALAD
INGREDIENTS
4 yellow beets, cleaned, tops removed
1 cup red or plain quinoa
1 cup chicken broth or water
Citrus Dressing
¼ cup olive oil
1 tbsp. red wine vinegar
2 tbsp. fresh lemon juice
½ tsp. dried thyme
2 tbsp. ponzu sauce
½ tsp. salt
½ cup crumbled feta cheese
½ basket cherry tomatoes, halved
1 avocado, diced
4 oz. arugula
SETTINGS
Beets
STEAM CONV, 400°F
20 minutes
Perforated Pan – Half Size
Quinoa
STEAM, 210°– 212ºF
15 minutes
Baking Pan – Half Size
11
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Cut the beets in half if they are larger than a lime so that they may steam quickly. Place
beets in oven and cook as indicated above then remove from oven.
Rinse the quinoa and let drain in ne strainer. Place quinoa in the solid half pan and add 1
cup chicken broth or water. Cook as indicated; when quinoa is cooked, the liquid will have
been absorbed.
Meanwhile make the dressing by shaking together the olive oil, vinegar, lemon juice,
thyme, ponzu sauce and salt.
Peel the beets and dice them. Mix with half the salad dressing in serving dish and add the
feta, cherry tomatoes, avocado and arugula.
When quinoa has cooled, add to the salad and toss with remaining dressing.
Serves 4