I follow a number of Thermomix bloggers & ‘ThermOMG’ has posted a list of dishes that all Thermomix owners MUST make. This salad is from Quirky Cooking & there are a few more of her dishes on the list. I made this for dinner this week & as you can see from my photo it looks delicious! My husband & I had it for dinner one night & then I ate it for lunch, 2 days in a row. The beauty of this dish, is that you cook everything at once in layers, which saves time & energy. I’ve added my own spin to the dressing, but you can really dress it with whatever you like. I also drizzled over a little ‘Vino Cotto’ for extra flavour. You can also add anything you like to the salad – smoked salmon, tuna, salmon, flaked trout, nuts, currants, seeds…..the list is endless!
800g boiling water
4 chicken thighs, cubed
250g pumpkin, chopped
few handfuls baby spinach
150g semi dried tomatoes
150g kalamata olives, pitted
pine nuts or sesame seeds to garnish
20g olive oil
10g balsamic vinegar
10g maple syrup
2 tsp seeded mustard
juice of 1 lemon
salt & pepper
1) Weigh boiling water into TM bowl. Insert rice basket, re-set scales & weigh Quinoa into basket. Place eggs on top of Quinoa.
2) Line the Varoma tray with baking paper & add chicken pieces. Add pumpkin to the Varoma dish.
3) Place Lid on TM bowl & set Varoma into position. Cook for 20 minutes/Varoma temperature/speed 4. Check that the chicken is cooked & cook additional few minutes if required.
4) Once cooked, carefully remove eggs from the rice basket using tongs (as they will be hot)!
This is what the quinoa & eggs look like after cooking.
5) Place baby spinach leaves into a large salad bowl. Add cooked chicken, pumpkin & quinoa. Add all other ingredients, including peeled & quartered boiled eggs.
6) Pour dressing over salad ingredients & gently toss to combine. I use disposable food handling gloves & gently toss the salad with my hands. Garnish with pine nuts or sesame seeds.
Empty excess water from TM bowl, but do not wash it. Add all ingredients to bowl & mix 6 seconds/speed 6.
Source: Quirky Cooking
I always steam my meat on the Varoma tray, lined with a piece of baking paper. The baking paper makes for very little washing up (everything just needs a rinse).