Quinoa & cheese rainbow salad

Total time 1 h 10 mins

20 mins preparation time

40 mins cooking time

10 mins marinating time

A protein-packed salad with quinoa, goat’s cheese, nuts and avocado, drizzled with sweet soy sauce. Colourful, crunchy and bursting with flavour for a light lunch or dinner.

Ingredients

2 portion(s)

45 g

white quinoa

45 g

red quinoa

45 g

black quinoa

200 g

sweet potato, peeled and diced

2 tbsp

olive oil

ripe avocado, diced

50 g

goat’s cheese, cut into pieces

apple, peeled and diced

40 g

walnuts, lightly toasted

40 g

roasted chickpeas

3 tbsp

Kikkoman Sauce for Rice - sweet

Salt and pepper

Fresh parsley for garnish

Nutritional facts (per portion):2,093 kJ / 500 kcal

20 gFat

15 gProtein

65 gCarbohydrates

Preparation

Step 1

45 g white quinoa – 45 g red quinoa – 45 g black quinoa – Salt to taste

Cook the white, red and black quinoa separately in pots according to the packet instructions. Once cooked, set aside to cool.

Step 2

200 g sweet potato, peeled and diced – 2 tbsp olive oil – Salt to taste

Spread sweet potato on a baking tray. Drizzle with the olive oil and season with a little salt. Roast in a preheated oven at 200°C for about 20 minutes, or until tender.

Step 3

1  ripe avocado, diced – 50 g goat’s cheese, cut into pieces –  ½  apple, peeled and diced – 40 g walnuts, lightly roasted – 40 g roasted chickpeas – 3 tbsp Kikkoman Sauce for Rice - sweet

In a bowl, combine the avocado, goat’s cheese, apple, walnuts and chickpeas. Drizzle with the Kikkoman Sauce for Rice and leave to marinate for 10-15 minutes.

Step 4

Salt and pepper to taste – Fresh parsley for garnish

In a large bowl, mix all three types of quinoa. Add the roasted sweet potato and the marinated ingredients. Toss gently to combine. Season to taste with the salt and pepper. Transfer to a serving plate and sprinkle with the chopped parsley. Serve immediately.

Tip:

Add diced fresh fruit like mango or pomegranate for extra colour and natural sweetness. They’ll boost both flavour and vitamins.

If you fancy some heat, try a little chopped red chilli pepper, or stir some grated ginger and a dash of liquid honey into the Kikkoman Sauce for Rice for a sweet-sour-spicy kick.

Recipe-ID: 1510

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Featured product in this recipe

Kikkoman Sauce for Rice - sweet

45 g white quinoa – 45 g red quinoa – 45 g black quinoa – Salt to taste

Cook the white, red and black quinoa separately in pots according to the packet instructions. Once cooked, set aside to cool.

200 g sweet potato, peeled and diced – 2 tbsp olive oil – Salt to taste

Spread sweet potato on a baking tray. Drizzle with the olive oil and season with a little salt. Roast in a preheated oven at 200°C for about 20 minutes, or until tender.

1 ripe avocado, diced – 50 g goat’s cheese, cut into pieces – ½ apple, peeled and diced – 40 g walnuts, lightly roasted – 40 g roasted chickpeas – 3 tbsp Kikkoman Sauce for Rice - sweet

In a bowl, combine the avocado, goat’s cheese, apple, walnuts and chickpeas. Drizzle with the Kikkoman Sauce for Rice and leave to marinate for 10-15 minutes.