Goya quinua tabbouleh with beets and oranges

Name: Goya quinua tabbouleh with beets and oranges
Total time: 60 min
Cuisine: Recipes from around the world
Ingredients: 150 grams de GOYA Quinoa; 3 medium tomatoes; 1 cucumber (optional); 1 large bunch fresh parsley; 0.5 bunch fresh mint; 1 tbsp. de Único Olive Oil; 0.5 medium lemon; 1 tbsp. of honey; 1 tbsp. of Dijon mustard; 1 pinch of salt; 2 pcs of beet; 120 grams fresh goat cheese; 1 red onion; 1 medium orange; 30 grams pine nuts

Recipes from around the world

Healthy recipes

Appetizer

Easy

60'

Chef

José Luis Estevan

José Luis Estevan teaches us how to prepare a delicious multicultural recipe with GOYA Quinoa.

Ingredients Preparation Share

Ingredients

Necesary

150 grams of GOYA Quinoa
3 medium tomatoes
1 cucumber (optional)
1 large bunch fresh parsley
0.5 bunch fresh mint

For the dressing

1 tbsp. of Único Olive Oil
0.5 medium lemon
1 tbsp. of honey
1 tbsp. of Dijon mustard
1 pinch of salt

For the roasted beet

2 pcs of beet

Decoration

120 grams fresh goat cheese
1 red onion
1 medium orange
30 grams pine nuts

Preparation

In a bowl mix the mustard with the lemon and honey
Whisk the olive oil until emulsified
Wrap the beets in aluminum foil and roast in the oven for about 1 hour at 180º
Cut the onions into thin rings
Peel and slice the orange
Toast the pine nuts
Wash the herbs, season with a little white vinegar, salt, pepper and virgin olive oil.