Your Recipe for Combi-steam Cooking

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Quinoa Salad with Broccoli, Dried Apricots and Toasted Pistachios

When cooking quinoa, remember a little goes a long way! If you want to have some quinoa on hand for other meals then go ahead and steam a whole cup, otherwise ½ cup will be enough to make this salad to feed 4 people.

The only two ingredients that need steaming are the quinoa and the broccoli, plan 15 minutes for the quinoa and about 5 for the broccoli florets.

May 16 - 2021-58.jpg


½ - cup rinsed quinoa

2 - cups, small broccoli florets

Remaining Salad Ingredients:

6 - dried apricots, chopped

¼ - cup, currants

3 - scallions, finely chopped

¼ - cup fresh Italian parsley leaves, chopped

½ - cup pistachio nuts, lights toasted

Combine with the cooked quinoa and broccoli when cool.


1 - medium lemon, zest and juice

¼ - cup olive oil

¼ - teaspoon paprika

¼ - teaspoon ground cumin

¼ - teaspoon salt

Whisk the ingredients together and toss with the salad.


Preheat the Steam Oven in the Steam Mode.

Place the quinoa in a small solid pan and add a touch of salt and just enough water to cover.

Steam for 15 minutes then set aside to cool.  Any residual water will be absorbed during this time.

Place the broccoli florets in a small perforated pan and steam for 4-5 minutes until tender, then set aside to cool.


Larissa Taboryski

Watch Related Video


Steamed Bone-In Chicken for Salads

Steaming bone-in chicken*, yields two great results. Succulent chicken that can be used for salads or sandwiches or added to pizza or a stir-fry as well as some flavorful chicken stock. The flavor of the stock will be determined by the type of aromatics and seasoning you add to the pan. This recipe uses onion, celery, carrot, bay leaf and mixed Italian seasoning.

*This is an old video that I am publishing as a recipe. And, yes, the  logo is different, but the essence is the same!  I hope you enjoy the  video and learn more about the benefits of using a Steam oven, also  known as a Combi Oven.


Larissa Taboryski


1 bone is chicken breast

1 whole chicken leg

1 small onion, peeled and halved

1 small carrot, trimmed and scrubbed

1 celery stick

1 bay leaf

1/4 tsp mixed Italian seasoning

3 stalks fresh parsley (optional)

2 cups cold water


Place all the ingredients in the solid pan from the steam oven or in an oven safe casserole dish.

Heat the steam oven in the Steam Mode 212°F. 

Place the casserole dish in the oven and set the timer for 45 minutes.  The meat should be very tender and falling off the bone. If it's not quite there return it to the oven for 5 - 8 more minutes.

Remove the pan from the oven, carefully remove the cooked chicken pieces and place on a plate to cool.  When cool enough to handle, remove the skin and discard, shred the chicken by hand or with a knife and fork and discard the bones.  

When the stock has cooled discard the aromatics and either refrigerate or freeze the stock for later use.

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