Quinoa Salad - Thermador PROFESSIONAL Series Recipes

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
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 fine 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
STARTERS, SOUPS AND SALADS
SETTINGS
Beets
STEAM CONV, 400°F
20 minutes
Perforated Pan – Half Size
Quinoa
STEAM, 210°– 212ºF
15 minutes
Baking Pan – Half Size
3 3
1 1
21