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Summer Dill Goat Cheese & Quinoa Bowl
Summer Dill Goat Cheese & Quinoa Bowl

Summer Dill Goat Cheese & Quinoa Bowl

3.5
(100)

Talk about abundant! This summer bowl is a veritable harvest of fresh simple ingredients. It’s time to say no to overboiled, browning broccoli and myths of bland quinoa. This symphony of sweet sugar snap peas, creamy goats cheese infused with dill and burnished sweet potato is really going to look after you. Fresh mint completes this ode to summer, the perfect end to a sunny day.

Tags:
Egg Free
Naturally Gluten-Free
High Fiber
Low Sodium
Nut Free
Veggie
Allergens:
Milk

The quantities provided above are averages only.

Always read product labels for the most up-to-date allergen information. Visit hellofresh.com.au/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed.

Preparation Time30 minutes
Cooking Time
DifficultyEasy

Ingredients

Serving amount

400 g

sweet potato

½ cup

quinoa

1 head

broccoli

100 g

sugar snap peas

1 bunch

mint

½ block

dill goat cheese

(Contains: Milk;)

½

lemon

Not included in your delivery

1 tbs

olive oil

1.5 cup

water

Nutritional Values

per serving
Calories2260 kcal
Fat15 g
of which saturates4.8 g
Carbohydrate71.7 g
of which sugars13.7 g
Protein25.9 g
Sodium158 mg
The average adult daily energy intake is 8700 kJ

Utensils

Chopping board
Knife
Zester
Baking Paper
Baking Tray
Saucepan
Bowl
Small Bowl

Cooking Steps

1

Preheat the oven to 200°C/180°C fan-forced. Bring a kettle full of water to the boil. To prepare the ingredients, cut the sweet potato into 1 cm cubes (unpeeled) and the broccoli into small florets. Trim and destring the sugar snap peas. Pick the mint leaves and crumble the dill goat cheese. Zest and juice the lemon and rinse the quinoa.

Bake the sweet potato
2

Toss the sweet potato in half of the olive oil and season with salt and pepper. Place in a single layer on a lined oven tray and cook in the oven for 30 minutes or until tender.

3

Meanwhile, place the quinoa and water in a medium saucepan and bring to the boil. Reduce the heat to medium-low and simmer, covered, for 12-15 minutes, or until the quinoa is tender and the water is absorbed.

Pour the boiling water over the greens
4

While the quinoa is cooking place the broccoli and sugar snap peas in a large heatproof bowl. Pour over the boiling water from the kettle and stand for 2-3 minutes or until just tender. Drain and refresh under cold water and return to the same bowl. Add the quinoa, roast sweet potato, mint and dill goat cheese. Toss to combine well.

Prepare the dressing
5

Combine the remaining olive oil, lemon zest and juice in a small jar or bowl. Season to taste with salt and pepper.

6

To serve, pour over the dressing and divide between bowls.

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