Rustic Carrot, Goat Cheese & Quinoa Salad

Name: Rustic Carrot, Goat Cheese & Quinoa Salad with Fresh Herbs
Total time: 35 min
Yield: 2
Cuisine: ModOz
Ingredients: 200 g sweet potato; ½ sachet olive oil; 1 packet quinoa; 1.5 cup water; 1 tub marinated goat cheese; ½ bunch parsley; 1 packet roasted almonds; 1 purple carrot; ½ sachet garam masala

with Fresh Herbs

4.0(138)

Get up to $230 off + Free Extras for 8 weeks

Calories

:

2320 kcal

Protein

:

20.6g protein

Preparation Time

:

35 minutes

Difficulty

:

Easy

Allergens:

Milk
Almond
May contain traces of allergens
Milk
Peanuts
Sesame
Soy
Brazil nut
Hazelnut
Macadamia
Pine Nut
Pistachio
Walnut
Cashew
Pecan

It’s hard not to feel your heart skip a beat when you look down at this rainbow on a plate. Proving that being big on health doesn’t mean taste has to suffer, this quinoa salad comes alive with rich garam masala, bright sweet potato and purple carrots, and rich creamy goat cheese. Now that’ll put a smile on your dial!

Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts and wheat.

Ingredients

Serving amount

200 g

sweet potato

1 packet

quinoa

1 tub

marinated goat cheese

(Contains: Milk;)

½ bunch

parsley

1 packet

roasted almonds

(Contains: Almond; May be present: Milk, Peanuts, Sesame, Soy, Brazil nut, Hazelnut, Macadamia, Pine Nut, Pistachio, Walnut, Cashew, Pecan.)

1

purple carrot

½ sachet

garam masala

Not included in your delivery

½ sachet

olive oil

1.5 cup

water

Nutritional Values

per serving

Calories2320 kcal

Fat25.6 g

of which saturates6.1 g

Carbohydrate59.9 g

of which sugars8.8 g

Protein20.6 g

Sodium284 mg

The average adult daily energy intake is 8700 kJ

Utensils

•Baking Tray

•Baking Paper

•Fork

•Saucepan

Cooking Steps

PDF

1

Preheat oven to 220°C/200°C fan-forced. To prepare the ingredients, peel and dice the sweet potato. Wash and slice the purple carrot into discs. Crumble the marinated goal cheese. Pick the parsley leaves and roughly chop them along with the roasted almonds.

2

Place the sweet potato, purple carrot and garam masala in a mixing bowl. Toss in half the olive oil and season to taste with salt and pepper. Place on a lined oven tray and cook in the oven for 20 minutes, or until golden brown and cooked through.

3

Meanwhile, place the quinoa and water in a medium saucepan and bring to the boil. Cover with a lid and reduce to a medium heat. Simmer for 12-15 minutes, or until the quinoa is tender and the water has absorbed. If any water remains, drain the quinoa and return to the saucepan. Once cooled slightly, fluff with a fork and sprinkle in the marinated goat cheese and chopped parsley and mix well. Season with salt and pepper and drizzle with the remaining olive oil.