Quinoa Salad with Asparagus, Beans, Mint
and Feta
2 cups quinoa, rinsed well
4 cups vegetable stock
2 bunches asparagus, trimmed
200g green beans, trimmed, halved
4 long green onions, finely sliced
2 tablespoons lemon juice
2 tablespoons lemon rind
1 tablespoon champagne vinegar
¼ cup olive oil
¼ cup fresh mint, roughly chopped
2 tbsp fresh oregano, roughly chopped
200g feta cheese, roughly crumbled
Salt and freshly ground black pepper, to taste
Fresh herbs, to garnish
1. Place quinoa and water in the pot.
Turn onto setting 7.
2. Allow quinoa to simmer for 10 minutes.
3. Meanwhile place the asparagus and the
beans in the steamer tray.
4. Place the steamer tray into the pot once
most of the liquid has been absorbed.
Cover with lid.
5. Cook for a further 5 minutes or until the
greens are tender and the quinoa is light
and fluffy.
6. In a separate bowl combine onion, lemon
juice, rind, vinegar, oil, mint and oregano.
Season to taste with salt and pepper.
7. Place quinoa and vegetables in a large
bowl. Top with dressing. Toss through
the feta. Top with fresh herbs, if desired.
Serve.
Brown Rice, Marjoram, Pine Nut and
Caramelised Onion Salad
2 cups brown rice, rinsed well
4 cups chicken stock
¼ cup olive oil
3 onions, roughly chopped
½ cup currants
½ cup fresh flat-leaf parsley, roughly
chopped
½ cup fresh mint, roughly chopped
½ cup pine nuts, toasted
¹⁄³ cup lemon juice
2 green chillis, seeds removed, finely
chopped
Salt and freshly ground black pepper, to taste
1. Place brown rice and chicken stock in the
pot. Turn onto setting 7.
2. Bring to a simmer and cook for 30 minutes
or until all the liquid has evaporated. Turn
off the heat. Put the rice into a large bowl.
3. Heat half of the oil in the pot of setting
10.
4. Add onions and cook for 10 minutes or
until tender and golden.
5. Add remaining ingredients to the rice.
Stir to combine. Season to taste with salt
and pepper. Serve.
Pot & Steamer Recipes continued
10
