Quinoa salad with goat cheese, tomato and lentils
this recipe is for 4 people
This rich quinoa salad is a twist on a true classic. We replace the bacon with a vegetarian option, so the that salty goodness stays intact. The goat cheese and honey-mustard dressing complete this healthy dish.
INGREDIENTS:
150 gram quinoa125 gram green lentils
150 gram cherry tomatoes
40 gram sun-dries tomatoes
250 gram champignons
125 gram vegetarian bacon
150 gram fresh goat cheese
1 teaspoon oregano
100 gram rocket salad
40 gram walnuts
Olive oil
Peper and salt
Dressing:
2 tablespoons olive oil1 tablespoons balsamico syrup
1 teaspoon honey
1 teaspoonldijon mustard
Peper en zout
PREPARATION:
1) Cook the quinoa according to the package description and pre-heat the oven to 200 degrees.2) Put the cherry tomatoes in an oven dish and drizzle them with some olive oil. Put in the oven for 15-20 minutes.
3) Cut the champignons and fry them in a little olive oil until they’re golden brown.
4) Drain the lentils and add them, together with the quinoa and sun-dried tomatoes, to a bowl. Also add the fried champignons.
5) Fry the bacon in the same pan you used for the champignons and mix all the dressing ingredients. Add the bacon and dressing to the salad.
6) Crumble some goat cheese over the salad. Serve the salad on a bed of rucola with the freshly baked cherry tomatoes, the oregano and some walnuts on top.
