It’s been hot here in Sydney this week. I have probably mentioned this before but I tend to use the steam oven more in Summer and the combi more in Winter. It is so easy to create a new salad like this one, just by combining a few ingredients that you have in the fridge.
After a massive New Year’s Eve dinner party I am not really feeling like cooking much at the moment, but that is the beauty of a steam oven; you can produce a fantastic dinner without really trying too hard!
Feel free to change the ingredients to use what you have on hand, just remember to keep the Asian theme. Green beans, broccoli and red capsicum would work.
I cooked everything in this recipe in the same stainless steel steamer tray at different times as you can see below. I also managed to cook some rhubarb as well with the pumpkin.
Ingredients: Serves 4-6
1 cup tri coloured quinoa
1 large chicken breast, kept whole, but cut to flatten to similar thickness
2 cups chicken stock
juice and rind 1 lemon
1 cup steamed pumpkin, cubed
1 bunch asparagus, cut into thirds
handful fresh mint
handful fresh Vietnamese mint
few cherry tomatoes, halved
¼ cup dressing from mango salad here
1 birdseye chilli, seeds removed and diced finely
¼ cup macadamia nuts, toasted
Method:
- Wash quinoa, place in solid tray and add stock.
- Set steam oven to 20 minutes @ 100°C.
- When the steam oven has 7 minutes to go, add the chicken breast on top of the quinoa and the diced pumpkin scattered around the chicken.
- Now when there is 2 minutes to go, add the asparagus.
- Remove, put the asparagus into a bowl of iced water and stir through the lemon rind and juice.
- Set aside for everything to cool. If you want to cook more pumpkin than is needed then use another dish.
- Sprinkle the chicken breast with a little sea salt.
- Slice chicken into bite-sized pieces then stir through with all the other ingredients once everything is room temperature.
- Drizzle over the dressing which has been mixed with the fresh chilli and top with toasted nuts.
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