Description
A colorful and nourishing bowl perfect for a light lunch or balanced dinner, combining quinoa, beetroot, goat cheese, and nuts.
Ingrédients
Adapter les quantités
- 220 g quinoa
- 2 cooked beetroots
- 120 g fresh goat cheese
- 60 g walnuts
- 100 g lamb’s lettuce
- 2 tbsp walnut oil
- 1 tbsp vinegar
- 1 tsp mustard
- Salt and pepper to taste
Instructions
- Cook the quinoa according to package instructions, then let it cool.
- Dice the beetroots and crumble the goat cheese.
- Mix the walnut oil, vinegar, mustard, salt, and pepper in a bowl to prepare the vinaigrette.
- Divide the quinoa and lamb’s lettuce into bowls.
- Add the diced beetroot, crumbled goat cheese, and walnuts.
- Drizzle with vinaigrette just before serving.
Notes
Serve this bowl chilled, playing with the colors of each ingredient. Pair it with a glass of light white wine for a festive touch.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Catégorie: Salad
- Method: Boiling, Mixing
- Cuisine: Mediterranean
Valeurs nutritionnelles
- Portion: 1 serving
- Calories: 350
- Sugar: 5g
- Sodium: 250mg
- Fat: 18g
- Saturated Fat: 4g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 6g
- Protein: 12g
- Cholesterol: 20mg