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Warm quinoa salad with carrots and grilled Chick'n sticks

Label veggie
35 min
easy
medium

Preparation

1

Put the quinoa in a saucepan and add the water. Season with some salt. Bring to the boil and then leave to cook on a low heat, covered, for 15 minutes.

2

In the meantime, take a frying pan and roast the pine nuts for 2 minutes on medium heat. Colour them golden brown and then place them on a plate.

3

Put the 3 tablespoons of olive oil in the same frying pan and put the heat on medium-high. Crush or chop the garlic and cut the onion into small pieces. Add these to the olive oil and leave to simmer for 5 minutes.

4

Cut the carrots lengthwise into 2 and then into small half-moons. Add the carrots and the cumin to the garlic and onion and leave to stew for another 5 minutes with the lid on. Then stir in the quinoa and add the red wine vinegar. Season with salt and pepper. 

5

Put a grill pan on medium heat and fry the Chick'n sticks until done. Season with pepper.

6

Divide the quinoa among the plates. Garnish with the toasted pine nuts and finely chopped mint. Place the sticks next to the quinoa salad on the plate.

Ingredients

4
People
  • 170 g quinoa (biofood)
  • 340 ml water
  • 30 g pine nuts (biofood)
  • 3 tbsp olive oil + extra (biofood)
  • 3 cloves of garlic
  • 1 red onion
  • 2 carotts
  • 2 teaspoons cumin
  • 1 tablespoon red wine vinegar
  • 2 packets of chick'n sticks (damhert)
  • 10 mint leaves
  • 1 pinch of salt and pepper

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