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.
Ingredients
Price per portion:CZK 720.36
For the salad
For seasoning
You probably have at home
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.
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
