Quinoa Salad with Steamed Vegetables, Herbs and Chimichurri
Full Steam, Quarter Steam + Heat
Serves 6 as a main course
or 10 as an accompaniment
Any fresh vegetable can be substituted or added to this.
For example beetroot, radish, daikon, carrot, capsicum etc.
1 cup of red quinoa
½ cup of white quinoa
1 head of broccoli, finely chopped
1 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 the lemon
1 portion of the chimichurri dressing
1 lemon or lime for serving
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.