75
ROASTED PUMPKIN & QUINOA
SALAD
Serves 4 – 6
Ingredients
3 tablespoons olive oil
400 g 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
50 g 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 occa-
sionally, until softened and lightly
golden. Remove and set aside
RICE|STEAM setting
1. Add quinoa and stock, mix
well, cover with the lid. Press the
RICE|STEAM button and then the
START|CANCEL button.
2. When Rice has automatically swit-
ched to the KEEP 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 pump-
kin, figs and baby spinach leaves.
3. Whisk lemon juice and remaining
oil and season with salt and pepper.
Drizzle over salad and serve imme-
diately.
TROPICAL MANGO RICE
Serves 4 – 6
Ingredients
275 g short grain white rice, washed
and drained
1 cup mango nectar
1 cup water
450 g can sliced peaches, drained, jui-
ce reserved
2 teaspoons finely grated lime rind
270 ml can coconut cream
¼ cup passionfruit pulp
1 tablespoon cinnamon sugar
Method
1. Place washed rice, mango nectar,
water and reserved peach juice (set
peach slices aside) into the remo-
vable cooking bowl, mixing well.
Cover with lid.
2. Press the RICE|STEAM button and
then the START|CANCEL button.
3. When the cooker has automatically
switched to the KEEP WARM setting,
stir through lime rind, coconut cream
and passionfruit pulp. Cover with lid
and stand for 10 minutes on KEEP
WARM setting.
Serve warm with reserved peaches and
sprinkle with cinnamon sugar.
