PANASONIC Veggie and Herb Quinoa Salad Recipe
We quickly whipped up this delicious and nutritious quinoa salad using Panasonic's new Cyclonic Microwave.
The new lineup of Genius® microwaves includes an updated Genius Sensor. This offers users up to 20 different categories that automatically determine the appropriate power level. It measures the food’s moisture to determine the exact cooking time and power level required by selecting the desired menu item. This allows for optimal results in a fraction of the time, perfect for cooking quinoa. For more information on the Cyclonic click here.
Bite Me Bit
"I put instant coffee in a microwave oven and almost went back in time."
¼ cup olive oil
1 tbsp apple cider vinegar
1 tbsp maple syrup
1 tsp chopped shallots
1 tsp Dijon mustard
¼ tsp kosher salt
¼ tsp freshly ground black pepper
1 cup uncooked quinoa, rinsed
2-3 ears of corn, un-shucked
2 medium carrots, peeled and chopped
1 cup grape tomatoes, halved
1 large ripe avocado, chopped
¼ cup chopped fresh basil
¼ cup chopped fresh flat-leaf parsley
1) For the dressing, using a mini food processor or blender, combine olive oil, apple cider vinegar, maple syrup, shallots, Dijon mustard, salt and pepper. Blend until smooth and set aside.
2) For the quinoa, place quinoa in a microwave safe dish with 2 cups of water. Cover with a lid and press sensor cook button #5 quinoa. When you hear 2 beeps, stir and place back in the microwave to finish cooking. Remove from microwave and let rest covered for 5 minutes. Cool quinoa slightly before adding the rest of the salad ingredients.
3) Meanwhile, set the un-shucked corn on a microwaveable plate. Microwave on high for 3-4 minutes. Remove corn and let cool enough to be able to handle. Shuck the husks off the corn and cut the kernels from the cobs. Place in a large mixing bowl along with carrots, tomatoes, avocado, basil, parsley and cooled quinoa. Toss salad with maple dressing and serve.