Recipe Book

9
the Fast Slow Go
™
BPR680
Beetroot and Quinoa Salad
Prep time: 20 minutes
Pressure cook:
For the Beetroot - 80kPa / 21 minutes* / Auto Quick Release
For the Quinoa - 50kPa / 5 minutes* / Pulse Release
Serves: 4 - 6
Ingredients
750g medium beetroot
1 cup (200g) tri coloured quinoa, rinsed
3 tablespoons balsamic vinegar
3 tablespoons extra virgin olive oil
2 teaspoons sea salt
60g baby rocket
½ cup (50g) walnuts, coarsely chopped
120g feta, crumbled
Freshly ground black pepper, to season
Method
1. Place the trivet in the cooking bowl and add 1 cup
(250ml) water. Place the beetroot on the trivet.
Close and lock the lid.
2. Select PRESSURE COOK and set the pressure
level to 80, the cooking time for 21 minutes
and the release setting to AUTO QUICK and
press START.
3. When cooking has completed, remove the
beetroot 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 (310ml) water. Close and lock the lid.
6. Select RICE/GRAINS and adjust the cooking time
to 5 minutes 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 beetroot has cooled, peel and trim
the ends. Cut into 3cm pieces and place in a
large bowl.
10. Add the rocket and walnuts to the beetroot, 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.