Quinoa salad with plums and goat cheese

accompanied by radishes, tomato and mint

Talking about tasty combinations! This delicious salad combines fruit with goat cheese and is seasoned with a agave-balsamic dressing to enhance its flavour. The touch of mint will make it extra fresh!

Nice and quick!
Gluten-free

Preparation time:

25 min.

Difficulty level:

Easy

Allergens:

milk, celery, peanut, soya

Ingredients

Quinoa

Vegetable broth

Peeled peanuts

Plums

Plum tomato

Radishes

Fresh mint

Goat cheese

Agave & balsamic vinaigrette

Not included: olive oil, salt, pepper

* More information about the ingredients are available upon request.

Nutrition values

Per portion

Energy:
Calories:
Fat:
Saturated Fat:
Carbohydrate:
Sugar:
Dietary Fibre:
Protein:
Cholesterol:
Sodium:

2715
649
28
13
72
17
9
30
35
452

kJ
kcal
g
g
g
g
g
g
mg
mg

Instructions

Rinse the quinoa in a bowl and drain the water. Place the quinoa in a pot and add 500ml of water along with the vegetable broth. Bring it to a gentle boil, stir it to dissolve the broth and let it cook for 12 minutes. Drain the water, let the quinoa cool down and set aside.

Wash the vegetables. Make a cut around the plum and take the two halves apart. Remove the seed and cut the plum into wedges. Cut the radish in half and then into quarters, like wedges. Cut the tomato in half and then into thin slices. Chop the goat cheese. Chop the mint. Mix all ingredients in a bowl together with the dressing. Season to taste and mix it well.

Quinoa salad with plums and goat cheese

accompanied by radishes, tomato and mint

Talking about tasty combinations! This delicious salad combines fruit with goat cheese and is seasoned with a agave-balsamic dressing to enhance its flavour. The touch of mint will make it extra fresh!

Not included: olive oil, salt, pepper

Instructions

Rinse the quinoa in a bowl and drain the water. Place the quinoa in a pot and add 500ml of water along with the vegetable broth. Bring it to a gentle boil, stir it to dissolve the broth and let it cook for 12 minutes. Drain the water, let the quinoa cool down and set aside.

Toast the peanuts in a frying pan over medium heat.

Serve a base of quinoa on a plate, place the salad on top and finish with the peanuts.

Nutrition values

Per portion

Energy:
Calories:
Fat:
Saturated Fat:
Carbohydrate:
Sugar:
Dietary Fibre:
Protein:
Cholesterol:
Sodium:

2715
649
28
13
72
17
9
30
35
452

kJ
kcal
g
g
g
g
g
g
mg
mg

Quinoa salad with plums and goat cheese

accompanied by radishes, tomato and mint

Talking about tasty combinations! This delicious salad combines fruit with goat cheese and is seasoned with a agave-balsamic dressing to enhance its flavour. The touch of mint will make it extra fresh!

Not included: olive oil, salt, pepper

Instructions

Rinse the quinoa in a bowl and drain the water. Place the quinoa in a pot and add 500ml of water along with the vegetable broth. Bring it to a gentle boil, stir it to dissolve the broth and let it cook for 12 minutes. Drain the water, let the quinoa cool down and set aside.

Toast the peanuts in a frying pan over medium heat.

Serve a base of quinoa on a plate, place the salad on top and finish with the peanuts.

Nutrition values

Per portion

Energy: Calories: Fat: Saturated Fat: Carbohydrate: Sugar: Dietary Fibre: Protein: Cholesterol: Sodium:

2715 649 28 13 72 17 9 30 35 452

kJ kcal g g g g g g mg mg

Energy:
Calories:
Fat:
Saturated Fat:
Carbohydrate:
Sugar:
Dietary Fibre:
Protein:
Cholesterol:
Sodium:

2715
649
28
13
72
17
9
30
35
452

kJ
kcal
g
g
g
g
g
g
mg
mg