- 1 large carrot, peeled
- 1 celery stalk
- 1 small white onion, peeled
- 3 cups water
- 1 cup red quinoa
- 2 6-oz. salmon filet
- 1½ teaspoon of paprika
- ½ teaspoon dried lemon peel
- Salt and pepper to taste
- 1 teaspoon cumin
- 2 tablespoons extra virgin olive oil
- 8 oz. corn, fresh or strained
- 15 oz.-can black beans, strained and rinsed
Procedures:For use with the Kenwood Cooking Chef Induction Kitchen Machine.
Tools and Accessories: Food processor, thin shred disc, steamer basket and stirring tool.
Healthy, colorful and full of flavor, this dish is filled with vegetables and complements the richness of salmon with hearty quinoa.
Attach the food processor with the thin shred disc. Set to mixing speed 1 and shred the carrot, celery and onion. Set aside.
Add the water and quinoa to the Cooking Chef bowl. Place the salmon in the center of the steamer basket. Set the steamer basket in the cooking chef bowl. Sprinkle about ¼ teaspoon paprika over each piece of the salmon. Sprinkle ¼ of the dried lemon peel over each piece of the salmon. Add salt and pepper to taste.
Set the temperature to 230°F, stir speed 1 and timer for 20 minutes. NOTE: Do not put in a bowl tool.
Once the timer goes off, remove the steamer basket from the bowl. Strain the quinoa and return to cooking chef bowl. Add the olive oil, shredded vegetables, corn and black beans. Add the cumin and rest of the paprika. Add salt and pepper to taste. Mix with the stirring tool on speed 1 for about 1 minute until combined.
Serve salmon over quinoa.