Recipe Book

9
the Fast Slow Go
™
BPR680 USC B21
Beets and Quinoa Salad
Prep time: 20 minutes
Pressure cook:
For the Beets – 12.0 psi / 20 minutes* / Auto Quick Release
For the Quinoa – 7.5 psi / 5 minutes* / Pulse Release
Serves: 4 - 6
Ingredients
1½ lb (700g) medium beets
1 cup (200g) tri-colored quinoa, rinsed
3 tablespoons balsamic vinegar
¼ cup (60ml) extra virgin olive oil
2 teaspoons sea salt
2 oz (60g) baby arugula
½ cup (50g) walnuts, coarsely chopped
4 oz (120g) feta, crumbled
Freshly ground black pepper, to season
Method
1. Place the trivet in the cooking bowl and add 1 cup
(240ml) water. Place the beets on the trivet. Close
and lock the lid.
2. Select PRESSURE COOK and set the
pressure level to 12.0, the cooking time
to 20 minutes and the release to AUTO
QUICK and press START.
3. When cooking has completed, remove the
beets from the cooking bowl and cool to
room temperature.
4. Meanwhile, remove the trivet, wash and dry the
cooking bowl and return to the cooker.
5. Place the quinoa in the cooking bowl and add
1¼ cups (300ml) water. Close and lock the lid.
6. Select RICE/GRAINS and press START.
7. When cooking has completed, remove the quinoa
from the bowl and cool to room temperature.
8. Whisk the balsamic, oil and salt together.
9. Once the beets have cooled, peel and trim the
ends. Cut into 1¼-inch pieces and place in a
large bowl
.
10. Add the arugula and walnuts to the beets, then the
quinoa and dressing and toss to coat.
11. Serve topped with the feta and season with pepper.
*Cooking time excludes the building and releasing
of pressure.