Salad with quinoa, goat cheese and roasted vegetables
This gluten-free salad with quinoa, roasted vegetables, and goat cheese is a perfect blend of flavor and nutrition. An aromatic coconut cream and tahini dressing adds an oriental touch, while crunchy sunflower seeds complete the dish. Quick, light, and packed with healthy ingredients—perfect for any occasion!
Number of servings
4
Preparation time
10 min
Print recipe
INGREDIENTS
- 100 g cooked Quinoa white QF
- 2 tablespoons House of Asia Light Soy Sauce
- 1 small sweet potato
- 1/2 celery
- 6 asparagus
- 2 young carrots
- 2 red onions
- 2 parsley
- 1 baked beetroot
- 100 g of corn salad
- 200 g goat cheese
- zest of 1 lime
- 1/2 teaspoon black pepper
- 2 tablespoons of roasted sunflower seeds
SOS:
- 65 ml Coconut cream 24-26% UHT Kara
- 2 – 3 teaspoons Tahini Premium QF
- zest of 1 lime
- 1/2 teaspoon House of Asia Garlic, Ginger and Chili Pastes
- 1 teaspoon chopped coriander
A METHOD OF PREPARING
- Once cooked according to the instructions, season the quinoa with cilantro, half the lime zest and a dash of soy sauce.
- Peel the root vegetables and cut them into large pieces. Wash the asparagus and trim the woody ends. Place the vegetables in a bowl and marinate them in soy sauce, pepper, and lime zest. Place the sweet potato, carrot, celery, onion, and parsley on a baking sheet lined with parchment paper and bake in a preheated oven at 180°C for 20-25 minutes. Add the asparagus and roasted beetroot 5 minutes before the end of the baking time.
- Prepare the sauce by mixing all ingredients thoroughly.
- On a large plate, arrange the arugula, quinoa, roasted vegetables, and goat cheese. Serve with the sauce and sprinkle with sunflower seeds.
