37
ROASTED PUMPKIN
& QUINOA SALAD
Serves 4–6
INGREDIENTS
3 tablespoons olive oil
400g pumpkin, peeled and cut into 1.5cm cubes
2 rice scoops quinoa
3 rice scoops chicken stock
4 green onion, finely sliced
3–4 dried figs
50g baby spinach leaves
2 tablespoons lemon juice
METHOD
SAUTÉ/SEAR setting
1.
Press the SAUTÉ/SEAR button
and then the START/CANCEL button.
Heat removable cooking bowl for
3 minutes with lid on.
2.
Remove lid, add half the oil,
heat 1 minute.
3.
Add pumpkin, cover with the lid
and cook for 3–4 minutes, stirring
occasionally, until softened and lightly
golden. Remove and set aside
4.
Press START/CANCEL button to end
sauté setting.
RICE/STEAM setting
5.
Add quinoa and stock, mix well,
cover with the lid. Press the RICE/
STEAM button and then the START/
CANCEL button.
6.
When the cooker has automatically
switched to the WARM setting, which
will take about 10–15 minutes, remove
lid and fluff up with a fork and cool
completely. Place cooked quinoa into
a large salad bowl and toss through
cooked pumpkin, figs and baby
spinach leaves.
7.
Whisk lemon juice and remaining
oil and season with salt and pepper.
Drizzle over salad and serve
immediately.
STARTER RECIPES FROM SAGE
®
