Oven-baked quinoa with vegetables, feta cheese and potato chips. A plant-ball meal made to perfection with fresh rhubarb vinaigrette.
Ingredients:
24 pieces (3/4 bag)
Quinoa salad
4 portions of quinoa (according to package)
1 head of broccoli, in florets
3/4 cup green peas, defrosted
2 tbsp SMAKRIK rapeseed oil
Soy yogurt & feta cheese
3/4 cup soy yogurt
5 ounces dl feta cheese, crumbled
2 tbsp. dill, finely chopped
1 1/2 cup thinly sliced raddicchio lettuce
4 small handfuls FESTLIGT salted potato chips
Rhubarb vinaigrette
2 tbsp IKEA rhubarb syrup
2 tbsp white wine vinegar
2 tbsp lemon juice
2 tbsp SMAKRIK rapeseed oil
Step by step:
Plant balls:
Cook the plant balls according to the instructions.
Quinoa salad
Set the oven to 225°C (437°F). Cook the quinoa according to the instructions on the package. In an oven tray, add the broccoli bouquets, the oil and a bit of salt. Roast for approx. 6-8 minutes, or until al dente. Mix the cooked quinoa, roasted broccoli and the peas in a bowl. Keep warm or serve at room temperature.
Soy yogurt / feta cheese
In a bowl, mix the soy yogurt, crumbled feta and the dill. No salt needed, maybe some pepper or dried chili if you like things a little spicy.
Vinaigrette
Mix the ingredients in a bowl or bottle.
Serving
Spoon the quinoa salad into the bottom of the bowl and divide the plant balls on top. Add the lettuce, feta and soy yogurt dip and potato chips in separate little mounds. Top off with the vinaigrette.
