Warm Quinoa And Goat's Cheese Salad With Honey Mustard Vinaigrette
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 3
- 1/4 tsp salt
- 2 tbsp olive oil
- 1/4 tsp ground black pepper
- 1 tsp dijon mustard
- 3 tsp honey
- 1 chicken or vegetable stock cube
- 5 tbsp olive oil
- pinch salt and pepper
- 2 tsp white wine vinegar
- 2 medium sweet potatoes peeled and diced
- 120 g (2/3 cup) dry quinoa
- seeds from one pomegranate
- 1 log of soft goats cheese (approx 125g/4.5 oz) chopped into bite-size chunks
- large bunch mixed herbs – i used a mixture of cori parsley and mint, roughly chopped
- honey mustard vinaigrette:
- Carbohydrate 20.5555836064513 g
- Cholesterol 0 mg
- Fat 7.99105278115491 g
- Fiber 2.70990972152143 g
- Protein 1.46386458331638 g
- Saturated Fat 1.10888277824409 g
- Serving Size 1 1 -4 serving (147g)
- Sodium 67.0939722218518 mg
- Sugar 17.8456738849298 g
- Trans Fat 0.23125777786923 g
- Calories 158 calories
Preheat the oven to 190c/375f. Place the chunks of sweet potato in a baking tin and drizzle on the olive oil. Sprinkle on the salt and pepper and toss everything together. Cook in the oven for 20-25 minutes until tender.Whilst the potatoes are roasting, cook the quinoa according to the packet instructions, but also crumble in the stock cube for extra flavour. (For this amount of quinoa, I'd boil 360ml (1½ cups) water, add the quinoa and stock cube, then cover and simmer for approx. 20 mins before fluffing with a fork.)Whisk together the vinaigrette ingredients in a small bowl.Place the warm quinoa, roasted sweet potato, pomegranate, goats cheese, and chopped herbs in a large bowl.Toss everything thin together, then drizzle on the vinaigrette and serve.
