Recipe Book

the Fast Slow GO

™

SPR680 UK B21

Beetroot and Quinoa Salad

Prep time:

20 minutes

Pressure cook:

For the Beetroot - 80kPa / 20 minutes* / Auto Quick Release

For the Quinoa - 50kPa / 5 minutes* / Pulse Release

Serves: 4 - 6

Ingredients

750g medium beetroot

200g tri coloured quinoa, rinsed

3 tablespoons balsamic vinegar

3 tablespoons extra virgin olive oil

2 teaspoons sea salt

60g baby rocket

50g walnuts, coarsely chopped

120g feta, crumbled

Freshly ground black pepper, to season

Method

1. Place the trivet in the cooking bowl and add 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 20 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

300ml 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.