Mediterranean Quinoa and Goji berries and Goat Cheese Salad
- Quinoa 120 gr
- Lollo rosso lettuce 150 gr
- Frize 100 gr
- Baby spinach 100 gr
- Lettuce 150 gr
- Baby rocket 100 gr
- Goji berries by zamanis 50 gr
- Mint leaves 10 gr
- Cherry tomatoes 120 gr
- Pomegranate 80 gr
- Mango 80 gr
- Cumin seeds 5 gr
- Avocado 2 pc
- Goat cheese 80 gr
- Citrus vinaigrette 80 ml
- Salt 2 gr
In a medium sauce pan put 500 ml water to boil.
Add the salt and cumin seeds and leave to boil for 2 minutes. Add the quinoa seeds and let boil until just cooked, approx. 7-8 minutes. Strain and set aside to cool down.
Wash the greens well and cut to bite size pieces. Drain well. Water will change the flavour and texture of your salad so make sure there is none.
In a small bowl mix the cooked quinoa, remember it must be completely cooled, the goji berries and 1/3 of your vinaigrette. Make a chiffonade out of your mint leaves and chop them finely. Add to the quinoa mixture.
In a larger bowl mix the salad leaves with the rest of the vinaigrette and half of the quinoa mixture.
Place in salad bowls and top with the rest of the quinoa mixture, the pomegranate and the mango chunks. Slice the avocados and divide them to your salads. Crumble the goat cheese in the end and place it around the edges. Cut the cherry tomatoes in halves and place them around as you like on your salad. Enjoy!