Ingredients

5          ounces sweet potato, cut into ½ to 1-inch pieces

5          ounces salmon, cut into 1-inch pieces

175       ml water

2⁄3       cup cooked quinoa

Instructions

Put the sweet potato and salmon into the work bowl fitted with the steam blade and cover bowl with lid.

Add the water to the steam/bottle warming chamber and set the measuring cup in its place.

Close the lid to lock and then turn the dial to steam.

Once the light goes out indicating the steaming is complete turn the dial to chop. Pulse about 5 times to break up and then process continuously until completely smooth, about 20 to 25 seconds.

Add the quinoa and pulse to incorporate, about 8 to 10 times. Process continuously until desired consistency is achieved.

Allow to cool before serving. If not using immediately, refrigerate for up to three days or freeze in individual portions for convenience.

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