SOLIS MULTI CHEF PRO 822 Mode D'emploi page 180

R E C I P E S
R O A S T E D P U M P K I N & Q U I N O A S A L A D
Serves 4 – 6
• Ingredients
3 tablespoons olive oil
400 g pumpkin, peeled and cut into 1.5 cm cubes
2 rice scoops quinoa
3 rice scoops chicken stock
4 green onions, finely sliced
3 – 4 dried figs
50 g baby spinach leaves
2 tablespoons lemon juice
• Method
SAUTÉ/SEAR setting
1. Press the SAUTÉ/SEAR button and then the START/CANCEL button. Heat remov -
able cooking bowl for 3 minutes with lid on.
2. Remove lid, add half the oil, heat 1 minute.
3. Add pumpkin, cover with the lid and cook for 3 – 4 minutes, stirring occasio-
nally, until softened and lightly golden. Remove and set aside
RICE/STEAM setting
1. Add quinoa and stock, mix well, cover with the lid. Press the RICE/STEAM but-
ton and then the START/CANCEL button.
2. When the cooker has automatically switched to the KEEP WARM setting, which
will take about 10 – 15 minutes, remove lid and fluff up with a fork and cool
completely.
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