A Perfect Pantry

Ingredients

• 1 cup mixed quinoa
• 1 small red onion halved, thinly sliced
• 1 medium beetroot peeled, halved, thinly sliced
• 1 tablespoon olive oil
• 2 teaspoons caramelised balsamic vinegar
• 2 teaspoons salt
• 1/2 teaspoon lemon rind
• 2 tablespoons lemon juice
• 2 teaspoons apple cider vinegar
• 2 bunches asparagus trimmed, cut into 3cm pieces
• 1 clove garlic
• 1 tablespoon vegetable oil
• 2 mangoes flesh only, diced

Directions

1. Place the quinoa into the pressure cooker bowl along with 2 cups of water. Place and seal the lid on top and set to ‘white rice’ or 15 minutes cooking time. Release the pressure, pour into a separate bowl, toss through onion and allow to stand for 10 minutes.
2. Place the beetroot, olive oil, balsamic, salt, lemon and apple cidar vinegar into the pressure cooker bowl. Place and seal the lid on top and set to ‘white rice’ or 15 minutes cooking time. Release the pressure, pour through a sieve and reserve the juices. Allow to cool for 10 minutes.
3. Place the asparagus, vegetable oil and garlic into the pressure cooker bowl and select the sauté setting. Sauté until asparagus is bright green and the garlic is golden brown.
4. In a large salad bowl, toss together the quinoa, asparagus and mango and serve on top of the beetroot. Drizzle with dressing (beetroot juices) and serve immediately.

This recipe was developed using a Kambrook Appliance.