Quinoa Bowl With Salmon Teriyaki; Vegetarian Chili - Cuisinart AMW-60 Manual De Instrucciones

3-in-1 Microwave AirFryer Oven. Select Microwave, set the time and
temperature for 12 minutes on High (10P), and press Start. Eggplants
will be soft. Let cool slightly.
2. When the eggplants are cool enough to handle, cut in half lengthwise
and scoop out the flesh, discarding the skin. Put eggplant flesh
into a large bowl and mash well with a fork. Stir in the garlic, salt
and cumin. Stir in the lemon juice and tahini and then the olive oil.
Finally, stir in the parsley. Taste and adjust seasoning to taste.
Allow baba ganoush to cool to room temperature and reserve.
Nutritional information per serving (2 tablespoons):
Calories 151 (67% from fat) • carb. 11g • pro. 3g • fat 12g • sat. fat 2g • chol. 0mg
sod. 192mg • calc. 22mg • fiber 6g

Quinoa Bowl with Salmon Teriyaki

A satisfying and colorful meal.
Function: Microwave
Makes 3 to 4 servings
1 cup quinoa
1¾ cups water
1 pound salmon, cut into 3 to 4 fillets
2 teaspoons mirin or lemon juice
1 garlic clove, crushed
½ cup teriyaki sauce
1 radish, thinly sliced
1 small carrot, grated
1 small green onion, thinly sliced
1 tablespoon fresh cilantro leaves
1 teaspoon sesame seeds
1. Put the quinoa and water into a 1-quart, microwave-safe casserole
dish and place in the Cuisinart
Select Microwave, set the time and power level for 9 minutes on High
(10P), and press Start. While the quinoa is cooking, place the salmon,
flesh-side up, into a shallow, microwave-safe dish, sprinkle evenly
with mirin, rub the flesh with the crushed garlic clove, and put it into
3-in-1 Microwave AirFryer Oven.
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the dish. Coat with the teriyaki sauce. Turn the fillets over, flesh-side
down, to marinate in the mixture.
2. Once the quinoa is cooked, remove, cover and rest. Cover salmon
and place in oven. Select Microwave, set time and power level for
7 minutes on High (10P), and press Start. Once cooked, divide the
quinoa equally among 3 to 4 bowls. Evenly divide the radish, carrot
and scallion among the bowls, and then place a salmon fillet on
each, flesh-side up. Garnish with cilantro and sesame seeds.
3. Serve immediately – drizzle with extra teriyaki if desired.
Nutritional information per serving (based on 3 servings):
Calories 513 (41% from fat) • carb. 3g • pro. 39g • fat 23g • sat. fat 5g • chol. 83mg
sod. 713mg • calc. 47mg • fiber 4g

Vegetarian Chili

The spice and smoke of the chipotle and adobo sauce make this chili
rival traditional, meat-packed versions.
Function: Microwave
Makes about 4 cups
2 teaspoons olive oil
1 ½-inch piece fresh ginger, finely chopped
1 garlic clove, finely chopped
½ medium onion, finely chopped
½ teaspoon kosher salt, divided
Pinch freshly ground black pepper, divided
½ medium bell pepper, yellow or green preferably (for color),
cored, seeded and finely chopped
1 can (14.5 ounces) diced tomatoes, with juices
1 can (15 ounces) beans, drained and rinsed, we recommend
either kidney or black beans
1 tablespoon tomato paste
1 chipotle (left whole) in adobo sauce, with additional ½ teaspoon
adobo sauce
1 tablespoon pure maple syrup
1 teaspoon chili powder
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