Mandarin, spinach and cheese salad

with quinoa, dried cranberries, cucumber and sunflower seeds

This unique salad combines the flavours of fruit with goat cheese and is finished by an exquisite dried cranberry dressing.

Nice and quick!
Gluten-free

Preparation time:

25 min.

Difficulty level:

Easy

Allergens:

milk, mustard

Utensils:

(Hand) blender

Ingredients

Quinoa

Spinach

Butterhead lettuce

Cucumber

Mandarin

Fresh goat cheese

Dried cranberries

Sunflower seeds

Salad dressing

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:

3858
922
51
13
93
18
11
17
23
276

kJ
kcal
g
g
g
g
g
g
mg
mg

Instructions

Wash the quinoa in a bowl with plenty of water and rub it between your hands. Repeat this process while renewing the water twice. Drain the water and cook the quinoa in a pot with 3 parts of water for 1 part of quinoa. Bring the water to a boil and let it simmer for 10 minutes. Strain the quinoa and let it cool down.

Wash all the vegetables. Chop the spinach and lettuce with your hands. Cut the cucumber in half lengthwise and then into thin slices. Take the mandarin apart and cut each piece in half. Use a peeler or grater to make flakes of the goat cheese.

For the dressing: place the salad dressing, half of the cranberries and 3 tablespoons of olive oil in a mixing jar. Blend it with a hand blender until you have a smooth sauce. Season to taste.

Place a bed of spinach and lettuce on a plate. Cover it with the quinoa and add the mandarin pieces, the cucumber, goat cheese, dried cranberries and the sunflower seeds. Finish with the dressing.