Quinoa Salad Broccoli & Dried Apricots

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.

Ingredients

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.

Vinaigrette:

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.

Preparation

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

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Combi Steam Whole Fish

When steaming whole fish in the Combi-Steam oven, select the solid pan or use an oven-safe casserole dish. Then add the aromatics you wish to use to flavor the fish together with just enough water to cover the base of the pan and maybe even a splash of wine if appropriate. The cooking time will be a little longer than when fish is steamed over boiling water, but the succulent results are well worth the extra 8 - 10 minutes of cooking time.

Paul Tang

Ingredients

Cooking the Fish

2 whole tilapia or striped sea bass,  scales and fins removed

1” piece of fresh ginger, thinly sliced

2 scallions, thinly sliced into 2” long diagonal strips

1 lemon, thinly sliced

2 tbsp soy sauce

2 tbsp sesame oil

Serving the Fish

1 small red Jalapeno chili pepper, cut into very thin circles

2 scallions, thinly sliced into 2” long diagonal strip

4 tbsp sesame oil, heated

Preparation

Heat the oven in the Steam mode, 100% Humidity, 212 Degrees

Pour about ¼ - ½ a cup of water into the solid Combi-Steam oven Pan.

Cut a few diagonal slits in the fish and place the fish in the prepared pan.

Place the lemon and ginger slices in the slits and put any remaining slices in the belly together with the scallions.

Pour the soy sauce over the fish then drizzle the sesame oil over the fish. Place in the oven and cook for 15 - 20 minutes until the fish flakes easily from the bone.

Place the fish on a platter and sprinkle the reserved scallions and chili pepper over the fish.

Heat the sesame oil until sizzling then pour it over the fish.

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