Feel the holiday spirit with these festive colours & flavours: the greens of kale & fresh mint and the reds of beetroot, cranberries, and red quinoa. A vibrant, nutritious meal with the indulgence of creamy goat’s cheese, crunchy croutons, and summery marinated fruit!
Festive Peach & Quinoa Salad
Festive Peach & Quinoa Salad
with raspberry-marinated stone fruit & sourdough croutons
Hands on Time: 25 - 45 minutes
Overall Time: 40 - 60 minutes
Ingredients:
- Beetroot Whole
- Chevin Goats Cheese
- Festive Dressing
- Fresh Mint
- Garlic Clove
- Garlic Cloves
- Kale
- Peach
- Peaches
- Pumpkin Seed, Walnut & Dried Cranberry Mix
- Red Quinoa
- Sourdough Baguette
- Sourdough Baguettes
- Vegetable Stock
From your kitchen:
- Oil (cooking, olive or coconut)
- Salt & Pepper
- Water
- Paper Towel
JUST BEET IT & GET MARINATING!
Preheat the oven to 200°C. Spread out the beetroot chunks on a roasting tray, coat in oil, and season. Roast in the hot oven for 30-35 minutes until cooked through and becoming crispy. Place the stone fruit wedges in a bowl with the festive dressing and 2 tsp of oil. Gently toss to coat and set aside to marinate until serving.
QUICK ON THE QUINOA
Rinse the quinoa and place in a pot with the stock. Submerge in 200ml of water and stir through. Pop on a lid, place over a medium-high heat, and bring to a simmer. Cook for 12-15 minutes until the quinoa is tender and its tails have popped out, adding more water if required during cooking. Drain if necessary and return to the pot. Replace the lid and allow it to stand off the heat for at least 5 minutes.
IS IT KALE OR COULD IT BE MISTLETOE?
Place the shredded kale in a bowl with a drizzle of oil and some seasoning. Using your hands, massage until softened and evenly coated in oil. When the beetroot has 10 minutes remaining, place a nonstick pan over a medium heat. When hot, sauté the kale for 2-3 minutes until wilted. Remove from the pan, return to the bowl, and set aside.
FLAVOURED CROUTONS
Place the grated garlic in a bowl with 2 tsp of olive oil and a pinch of salt. Toss through the sourdough chunks until coated. Wipe down the pan and return it to a medium-high heat. When hot, toast the sourdough for 3-4 minutes until crispy, shifting occasionally. Remove from the pan on completion and allow to drain on some paper towel.
THROW IT ALL TOGETHER!
Add the roast beets, the cooked quinoa, and ¾ of the sliced mint to the bowl of kale. Drain the dressing from the marinated stone fruit and toss it through the quinoa salad.
A SUPPER FIT FOR SANTA
Dish up a hearty plate of green and red quinoa salad and crumble over the creamy goat’s cheese. Lay over the marinated stone fruit and scatter with the garlicky croutons. Finish off with sprinklings of the pumpkin seed, walnut and cranberry mix and the remaining sliced mint. Ho ho ho, Chef!
Beetroot Whole - 1
Peach - 1
Festive Dressing - 30ml
Red Quinoa - 75ml
Vegetable Stock - 5ml
Kale - 50g
Garlic Clove - 1
Sourdough Baguette - 1
Pumpkin Seed, Walnut & Dried Cranberry Mix - 15g
Fresh Mint - 1
Chevin Goats Cheese - 1
JUST BEET IT & GET MARINATING!
Preheat the oven to 200°C. Spread out the beetroot chunks on a roasting tray, coat in oil, and season. Roast in the hot oven for 30-35 minutes until cooked through and becoming crispy. Place the stone fruit wedges in a bowl with the festive dressing and 1 tbsp of oil. Gently toss to coat and set aside to marinate until serving.
QUICK ON THE QUINOA
Rinse the quinoa and place in a pot with the stock. Submerge in 400ml of water and stir through. Pop on a lid, place over a medium-high heat, and bring to a simmer. Cook for 12-15 minutes until the quinoa is tender and its tails have popped out, adding more water if required during cooking. Drain if necessary and return to the pot. Replace the lid and allow it to stand off the heat for at least 5 minutes.
IS IT KALE OR COULD IT BE MISTLETOE?
Place the shredded kale in a large bowl with a drizzle of oil and some seasoning. Using your hands, massage until softened and evenly coated in oil. When the beetroot has 10 minutes remaining, place a nonstick pan over a medium heat. When hot, sauté the kale for 2-3 minutes until wilted. Remove from the pan, return to the bowl, and set aside.
FLAVOURED CROUTONS
Place the grated garlic in a bowl with 1 tbsp of olive oil and a pinch of salt. Toss through the sourdough chunks until coated. Wipe down the pan and return it to a medium-high heat. When hot, toast the sourdough for 3-4 minutes until crispy, shifting occasionally. Remove from the pan on completion and allow to drain on some paper towel.
THROW IT ALL TOGETHER!
Add the roast beets, the cooked quinoa, and ¾ of the sliced mint to the bowl of kale. Drain the dressing from the marinated stone fruit and toss it through the quinoa salad.
A SUPPER FIT FOR SANTA
Dish up hearty plates of green and red quinoa salad and crumble over the creamy goat’s cheese. Lay over the marinated stone fruit and scatter with the garlicky croutons. Finish off with sprinklings of the pumpkin seed, walnut and cranberry mix and the remaining sliced mint. Ho ho ho, Chef!
Beetroot Whole - 1
Peach - 1
Festive Dressing - 60ml
Red Quinoa - 150ml
Vegetable Stock - 10ml
Kale - 100g
Garlic Cloves - 2
Sourdough Baguette - 1
Pumpkin Seed, Walnut & Dried Cranberry Mix - 30g
Fresh Mint - 1
Chevin Goats Cheese - 1
JUST BEET IT & GET MARINATING!
Preheat the oven to 200°C. Spread out the beetroot chunks on a roasting tray, coat in oil, and season. Roast in the hot oven for 35-40 minutes until cooked through and becoming crispy. Place the stone fruit wedges in a bowl with the festive dressing and 2 tbsp of oil. Gently toss to coat and set aside to marinate until serving.
QUICK ON THE QUINOA
Rinse the quinoa and place in a pot with the stock. Submerge in 600ml of water and stir through. Pop on a lid, place over a medium-high heat, and bring to a simmer. Cook for 12-15 minutes until the quinoa is tender and its tails have popped out, adding more water if required during cooking. Drain if necessary and return to the pot. Replace the lid and allow it to stand off the heat for at least 5 minutes.
IS IT KALE OR COULD IT BE MISTLETOE?
Place the shredded kale in a large bowl with a drizzle of oil and some seasoning. Using your hands, massage until softened and evenly coated in oil. When the beetroot has 10 minutes remaining, place a nonstick pan over a medium heat. When hot, sauté the kale for 2-3 minutes until wilted. Remove from the pan, return to the bowl, and set aside.
FLAVOURED CROUTONS
Place the grated garlic in a bowl with 1 tbsp of olive oil and a pinch of salt. Toss through the sourdough chunks until coated. Wipe down the pan and return it to a medium-high heat. When hot, toast the sourdough for 4-5 minutes until crispy, shifting occasionally. Remove from the pan on completion and allow to drain on some paper towel. You may need to do this step in batches for the crispiest results.
THROW IT ALL TOGETHER!
Add the roast beets, the cooked quinoa, and ¾ of the sliced mint to the bowl of kale. Drain the dressing from the marinated stone fruit and toss it through the quinoa salad.
A SUPPER FIT FOR SANTA
Dish up hearty plates of green and red quinoa salad and crumble over the creamy goat’s cheese. Lay over the marinated stone fruit and scatter with the garlicky croutons. Finish off with sprinklings of the pumpkin seed, walnut and cranberry mix and the remaining sliced mint. Ho ho ho, Chef!
Beetroot Whole - 1
Peaches - 2
Festive Dressing - 90ml
Red Quinoa - 225ml
Vegetable Stock - 15ml
Kale - 150g
Garlic Cloves - 3
Sourdough Baguettes - 2
Pumpkin Seed, Walnut & Dried Cranberry Mix - 45g
Fresh Mint - 1
Chevin Goats Cheese - 1
JUST BEET IT & GET MARINATING!
Preheat the oven to 200°C. Spread out the beetroot chunks on a roasting tray, coat in oil, and season. Roast in the hot oven for 35-40 minutes until cooked through and becoming crispy. Place the stone fruit wedges in a bowl with the festive dressing and 2 tbsp of oil. Gently toss to coat and set aside to marinate until serving.
QUICK ON THE QUINOA
Rinse the quinoa and place in a pot with the stock. Submerge in 800ml of water and stir through. Pop on a lid, place over a medium-high heat, and bring to a simmer. Cook for 12-15 minutes until the quinoa is tender and its tails have popped out, adding more water if required during cooking. Drain if necessary and return to the pot. Replace the lid and allow it to stand off the heat for at least 5 minutes.
IS IT KALE OR COULD IT BE MISTLETOE?
Place the shredded kale in a large bowl with a drizzle of oil and some seasoning. Using your hands, massage until softened and evenly coated in oil. When the beetroot has 10 minutes remaining, place a nonstick pan over a medium heat. When hot, sauté the kale for 2-3 minutes until wilted. Remove from the pan, return to the bowl, and set aside.
FLAVOURED CROUTONS
Place the grated garlic in a bowl with 2 tbsp of olive oil and a pinch of salt. Toss through the sourdough chunks until coated. Wipe down the pan and return it to a medium-high heat. When hot, toast the sourdough for 4-5 minutes until crispy, shifting occasionally. Remove from the pan on completion and allow to drain on some paper towel. You may need to do this step in batches for the crispiest results.
THROW IT ALL TOGETHER!
Add the roast beets, the cooked quinoa, and ¾ of the sliced mint to the bowl of kale. Drain the dressing from the marinated stone fruit and toss it through the quinoa salad.
A SUPPER FIT FOR SANTA
Dish up hearty plates of green and red quinoa salad and crumble over the creamy goat’s cheese. Lay over the marinated stone fruit and scatter with the garlicky croutons. Finish off with sprinklings of the pumpkin seed, walnut and cranberry mix and the remaining sliced mint. Ho ho ho, Chef!
Beetroot Whole - 1
Peaches - 2
Festive Dressing - 120ml
Red Quinoa - 300ml
Vegetable Stock - 20ml
Kale - 200g
Garlic Cloves - 4
Sourdough Baguettes - 2
Pumpkin Seed, Walnut & Dried Cranberry Mix - 60g
Fresh Mint - 1
Chevin Goats Cheese - 1
Woolies Products in this dish
