Quinoa, beetroot and goat cheese with walnuts
Quinoa, beetroot and goat cheese with walnuts. Prepared with walnut kernels instead of hazelnuts.
Active time20 min
Cooking15 min
Total40 minResting : 10 min
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Ingredients
- 300 g cooked beetroot
- 120 g fresh goat's cheese
- 40 g walnut kernels
- 30 ml olive oil
- 200 g dry quinoa
- 15 ml balsamic vinegar
Preparation
Rinse the quinoa, cook in simmering water for 12 to 15 minutes according to the packet instructions, then drain. Spread out and leave to cool slightly for 10 minutes.
200 g dry quinoa- sieve
- saucepan
- dish
While the quinoa cooks, peel the beetroot if necessary and cut into wedges. Roughly chop the walnuts and crumble the goat's cheese. Divide between bowls with the quinoa and drizzle with oil and vinegar.
300 g cooked beetroot120 g fresh goat's cheese40 g walnut kernels30 ml olive oil15 ml balsamic vinegar- knife
- bowls
Allergens
- Milk
- Tree nuts
Sources and credits
Photo: Au Menu — created with ImageGen at Roch’s request · Editorial permission from Roch for Au Menu; OpenAI terms
Au Menu · AI-generated illustration