Cookbook

Beet & Quinoa Salad
1
Prep time:  min, plus cooling time
5
PRESSURE COOK: . psi /  min / Auto Pulse
2
Serves 
700g (1½ pounds) small beets, trimmed, washed
4 teaspoons fresh lemon juice
1 teaspoon Dijon mustard
½ cup (125ml) extra-virgin olive oil
Salt and freshly ground black pepper
3 cups cooked quinoa
¼ cup fresh Italian parsley, chopped
¼ cup fresh mint leaves, chopped
115g (4 ounces) feta, crumbled
57g (2 ounces) toasted pistachios
1. Place the rack and steamer basket in the cooking bowl. Pour 1 cup
(240ml) of water into the bowl and place the beets in the steamer
basket.
2. Select PRESSURE COOK VEGETABLES and adjust cooking time to
15 minutes.
3. When cooking has completed, let the beets cool slightly then squeeze
gently to remove the skins. Refrigerate beets until completely cooled.
4. While the beets cook, make the dressing. In a small bowl, combine the
lemon juice and Dijon mustard. Slowly whisk in the olive oil; season to
taste with salt and freshly ground black pepper. Reserve until ready
to use.
5. To assemble salad, dice or quarter beets. Combine with cooked
quinoa, chopped Italian parsley and mint in a large bowl.
Whisk the dressing to combine then pour over salad, tossing gently.
Adjust seasoning then top salad with crumbled feta and toasted
pistachios. Serve immediately or refrigerate, covered.
Tip: To prepare 3 cups of quinoa, combine 1 cup of rinsed dry quinoa with
1¼ cup water and pressure cook on the RICE setting for 5 minutes.
Hummus
1
Prep time:  min
5
PRESSURE COOK: . psi /  min / Natural
6
SLOW COOK: – hours HI, – hours LO
2
Makes  cups
1 cup (180g) dried chickpeas
3 cups (720ml) water
⅛ teaspoon baking soda
⅔ cup (160ml) tahini
¼ cup (60ml) olive oil
¼ cup (60ml) juice from 1 to 2 lemons
2 small cloves garlic, minced
½ teaspoon kosher salt
½ teaspoon ground cumin
Pinch cayenne pepper
1. Pick through and rinse the chickpeas. Place them in the cooking bowl
and add the water and baking soda.
2. Select PRESSURE COOK or SLOW COOK BEANS.
If pressure cooking, adjust cooking time to 25 minutes.
3. When cooking has completed, drain the chickpeas, reserving ½ cup
(120ml) cooking water, and cool slightly.
4. Whisk together tahini and olive oil in a small bowl or measuring cup.
5. Process chickpeas, lemon juice, garlic, salt, cumin, cayenne and
reserved cooking water in a food processor until fully ground, about
1 minute. Scrape down bowl with rubber spatula. With machine
running, add oil-tahini mixture in a steady stream through feed tube;
continue to process until hummus is smooth and creamy, about
15 seconds, scraping down bowl as needed.
6. Transfer hummus to a bowl, cover with plastic wrap and let sit for at
least 30 minutes before serving to allow the flavours to meld.
7. Serve with warm pita or crudité.
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