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
Najas Quinoa – Salad with Root Vegetables, Rocket and Sheep Cheese
Najas Quinoa – Salad with Root Vegetables, Rocket and Sheep Cheese

Instructions

  1. 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!
  2. The following preparation steps can be worked through one after the other:
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. 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.
  8. 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.
  9. 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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