Nutty quinoa and snowpea salad
Quinoa makes a great alternative to rice in a salad – it’s easy to cook and this
tri-colour variety looks good as well. Mixed with garden-fresh green veggies and
topped with a maple-mustard dressing, this salad is a star.
Serves 6
Preparation time 15 minutes
Cooking time 14 minutes (excluding pressure building time)
Ingredients
1 ½ cups (300g) tri-colour quinoa
100g mixed salad leaves
75g snow pea sprouts
200g snow peas, trimmed, halved lengthways
1 cup mixed fresh herbs, basil, mint and coriander
2 zucchini, spiralised or julienned
⅔ cup (65g) roasted natural almonds, pecans or walnuts
1–2 avocados, quartered, to serve
Maple syrup dressing
2 tbsp seeded mustard
2 garlic cloves, crushed
¼ cup balsamic vinegar
1 tbsp pure maple syrup
½ cup avocado or light olive oil
Method
1. Place the quinoa and 2 ½ cups water into the inner pot. Close lid, select RICE program in PRESSURE COOKING and
press START.
2. Meanwhile, place all the salad ingredients, except avocado into a large bowl. Toss to combine.
3. To make the Maple syrup dressing place all ingredients into a small bowl and whisk until combined. Set aside.
4. When cooking is complete, stand for 2 minutes. Turn pressure regulator to VENT to allow the pressure to release then
remove lid. Let quinoa cool for 5 minutes.
5. Add quinoa to prepared salad with dressing. Toss to combine. Divide into serving bowls and top with avocado.
Serve immediately.
Cook’s note
Pressure Cook
Set valve to “Seal”
position.
105
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