I don’t eat quinoa very often because it is pricey (and sometimes morally charged) but when I do eat it, I want it to taste awesome. That aim was accomplished by making this dish! I would like to take all the credit for the recipe, but I have to be honest with ya – it’s partly just the spontaneous combination of left over veggies we already had in the fridge. 😉
Quinoa Salad with Veggies & Goat Cheese
Serves 2. Prep time: 1 hour 30 minutes in total, but lots of free time in between.
Sweet potato, 2 medium-sized pieces
Cucumber, 1/2, in thin slices
Broccoli, 1 piece, bite-size florets (you can use the stem as well, or use the stem in a slow juice!)
Carrot, 1 large, in thin slices
Vegetable stock, 1 block
Goat cheese, 100 grams
Baking oil + a sprinkle of organic virgin olive oil
Pepper to taste
1. Place the sweet potato in an oven dish, lightly coat with baking oil. Bake in the oven for 60 minutes at 180C.
2. In a large pan, add carrot and just enough water to cover the carrot. Then add broccoli pieces on top. Cover the pan with a lid, and bring the water to a boil. Boil for 20 minutes: the carrot will be cooked, and the broccoli will be steamed! 🙂
3. In another pan, prepare the quinoa according to the instructions on the package (usually, wash the quinoa in cold water first, then bring 400ml of water + stock to a boil, then add 150gram quinoa and let simmer for 10 minutes until quinoa has tripled in size and all the water has evaporated).
4. When the sweet potato is done, let cool slightly, then cut in bite-size pieces. Mix the quinoa with carrot, broccoli, cucumber, and sweet potato. Crumble goat cheese on top. Sprinkle with olive oil and add some pepper if you like! Enjoy.