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"Healthy Planet & Green Life"
Quinoa salad with goat cheese
200 g quinoa
100 g nicoise olives, pitted
120 g aged goat cheese
4 pcs asparagus, trimmed and chopped
400 ml chicken and vegetable stock
2 tbsp olive oil
4 tbsp red wine vinegar
1 tbsp mustard
1 tbsp honey
4 tbsp basil, fresh, chopped
1 tbsp thyme, fresh, chopped
1 tsp freshly ground black pepper
1 pinch salt
Use a blender to combine the mustard, honey, and vinegar until smooth.
Drizzle in 20ml of the olive oil as the blender is still running until it emulsifies then set aside in a small bowl.
Pour the stock in a saucepan and bring to a boil over medium high heat.
Stir in the thyme and add the quinoa.
Lower the heat and allow to simmer for 30 minutes.
Turn off the heat and let it sit for 5-10 minutes then fluff using a fork.
Meanwhile, brush the asparagus with some of the remaining oil and grill for 5 minutes.
Pour the quinoa into a large bowl and combine with the grilled asparagus, olives, goat cheese, and basil.
Drizzle with some of the vinaigrette just to make it moist but not mushy.
High in iron
High in phosphorus
Very high in vitamin B6
General (in 1 portion)
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Copyright: Zsófia Michelin-Corporatum Oy, Content pictures copyrigh: