Najas Quinoa – Salad with Root Vegetables, Rocket and Sheep Cheese
by Editorial Staff
Summary
| Prep Time | 1 hr |
| Total Time | 1 hr |
| Course | Salad |
| Cuisine | European |
| Servings (Default: 3) |
Ingredients
- 200 g quinoa
- 4 medium sweet potato (s)
- 4 medium beetroot
- 4 thin zucchini
- 3 medium onion (s), red
- 2 cloves garlic)
- 2 bunch rocket
- 150 g feta cheese (drained weiht)
- 1 handful sunflower seeds or pumpkin seeds or flaked almonds
- Pepper, freshly ground
- some soy sauce
- some olive oil
For the sauce:
- 300 g yourt
- 2 cloves garlic)
- some ginger
- some balsamic vinegar
- Pepper, freshly ground
Print Recipe
Pin Recipe Instructions
- The quinoa salad consists of four layers, which are best layered in a beautiful, heat-resistant glass or ceramic bowl at the end of preparation, so that they can be consumed fresh or still warm!
- The following preparation steps can be worked through one after the other:
- For the baked vegetables, peel the sweet potatoes and dice them bite-sized. Peel the beetroot and cut into thin slices of the same size. Peel a clove of garlic and dice it very small.
- Put the sweet potatoes, beetroot and garlic in a glass dish, top with soy sauce and olive oil, add a little salt and freshly ground pepper and put it in the oven. Cook at 190 degrees until the beetroot has the desired firmness.
- For the stir-fried vegetables, slice the zucchini and cut the onions into wedges. Cook in a pan with a diced garlic clove in olive oil until al dente.
- Rinse the quinoa in a fine sieve under running water. Simmer in double the amount of water and with a little salt for about 20 minutes, until the water is completely absorbed.
- For the salad cover, clean and cut the rocket. Dice the feta cheese. Cut the tomatoes into wedges. Briefly toast the sunflower and / or pumpkin seeds (or alternatively also grated almonds) in a pan.
- For the sauce, mix the yoghurt, the very finely diced garlic and the very finely diced or grated ginger in a small bowl and season with balsamic vinegar, salt and pepper.
- Finally, the salad is layered in a large bowl. The quinoa is placed at the bottom of the bowl, above the root vegetables from the oven (but without excess soy sauce or oil), then the pan-fried vegetables. The finish is the fresh rocket, over which the tomatoes, feta cheese and seeds are sprinkled. The sauce is served separately.
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