Quinoa salad, burrata, roasted beetroot, figs, pine nuts
(0)
60 min
Under an hour
Rohlík vaří
Svěží a barevný salát z quinoy, pečené červené řepy, čerstvých fíků a krémové burraty.
Preparation method
1
Wash the beetroot, brush with olive oil, season with salt and bake for about 45 minutes at 180 °C.
2
Lightly toast the quinoa dry, pour in the vegetable stock and simmer for about 12 minutes.
3
Stir the baked and chopped beetroot into the cooked quinoa, season with a teaspoon of yuzu ginger, half a teaspoon of Gochujang, a few drops of Teriyaki sauce and a teaspoon of balsamic glaze.
Ingredients
Price per portion:CZK 718.63
For the salad
For seasoning
You probably have at home
Nutritional values
Energy value
5188.16 kJ1240 kCalFats
67 gincluding saturated fatty acids22 gCarbohydrates
126 gincluding sugars34 gProtein
38 gSalt
5 gFibre
14 g
55 min
Under an hour
