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Damhert Nutrition


Warm quinoa salad with carrots and grilled Chick'n sticks

Label veggie
35 min



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.


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.


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.


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. 


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


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.


  • 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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