What are the main ingredients in Festive Peaches & Quinoa?

Oil (cooking, olive or coconut), Salt & Pepper, Water, Paper Towel

What is the nutritional information of Festive Peaches & Quinoa?

Calories: 855, Carbs: 141 grams, Fat: grams, Protein: 32.2 grams, Sugar: 32.8 grams, Salt: 1493 grams

How do I prepare Festive Peaches & Quinoa?

JUST BEET IT & GET MARINATING!: Preheat the oven to 200°C. Spread the beetroot pieces on a roasting tray. Coat in oil and seasoning. Roast in the hot oven until crispy, 30-35 minutes (shifting halfway). In a bowl, toss the stone fruit wedges with the festive dressing and 1 tbsp of olive oil. Set aside. QUICK ON THE QUINOA: Place the rinsed quinoa in a pot with 300ml of salted water and the veg stock. Cover with a lid and bring to a boil. Reduce the heat and simmer until the tails have popped out, 12-15 minutes. Remove from the heat and drain (if necessary). Set aside to steam, about 5 minutes. FRY THE KALE: When the beetroot has 10 minutes remaining, place the shredded kale in a bowl with a drizzle of oil and seasoning. Using your hands, gently massage until softened. Place a pan over medium heat. When hot, fry the kale until slightly wilted, 2-3 minutes. Remove from the pan, place in a bowl, and cover. FLAVOURED CROUTONS: Toss the bread chunks in a drizzle of olive oil, the grated garlic, and seasoning. Return the pan to medium heat. When hot, toast the bread until crispy, 3-4 minutes (shifting occasionally). Remove from the pan and drain on 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 the dressing through the quinoa salad. STUNNING SALAD: 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 & dried cranberry mix and the remaining sliced mint. Well done, Chef!

What should be prepared from my kitchen to make Festive Peaches & Quinoa?

Oil (cooking, olive or coconut), Salt & Pepper, Water, Paper Towel

Festive Peaches & Quinoa

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 Peaches & Quinoa

with raspberry-marinated stone fruit & sourdough croutons

Hands on Time: 25 - 45 minutes

Overall Time: 40 - 60 minutes

Download the Recipe for 2

Ingredients:

Beetroot
Chevin Goats Cheese
Festive Dressing
Fresh Mint
Garlic Clove
Garlic Cloves
Kale
Peach
Peaches
Pumpkin Seed, Walnut & Dried Cranberry Mix
Quinoa
Sourdough Baguette
Sourdough Baguettes
Vegetable Stock

From your kitchen:

Oil (cooking, olive or coconut)
Salt & Pepper
Water
Paper Towel

Serves 1

JUST BEET IT & GET MARINATING!
Preheat the oven to 200°C. Spread the beetroot pieces on a roasting tray. Coat in oil and seasoning. Roast in the hot oven until crispy, 30-35 minutes (shifting halfway). In a bowl, toss the stone fruit wedges with the festive dressing and 2 tsp of olive oil. Set aside.
QUICK ON THE QUINOA
Place the rinsed quinoa in a pot with 150ml of salted water and the veg stock. Cover with a lid and bring to a boil. Reduce the heat and simmer until the tails have popped out, 12-15 minutes. Remove from the heat and drain (if necessary). Set aside to steam, about 5 minutes.
FRY THE KALE
When the beetroot has 10 minutes remaining, place the shredded kale in a bowl with a drizzle of oil and seasoning. Using your hands, gently massage until softened. Place a pan over medium heat. When hot, fry the kale until slightly wilted, 2-3 minutes. Remove from the pan, place in a bowl, and cover.
FLAVOURED CROUTONS
Toss the bread chunks in a drizzle of olive oil, the grated garlic, and seasoning. Return the pan to medium heat. When hot, toast the bread until crispy, 3-4 minutes (shifting occasionally). Remove from the pan and drain on 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 the dressing through the quinoa salad.
STUNNING SALAD
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 & dried cranberry mix and the remaining sliced mint. Well done, Chef!

Beetroot - 200g
Peach - 1
Festive Dressing - 30ml
Quinoa - 75ml
Vegetable Stock - 5ml
Kale - 50g
Sourdough Baguette - 1
Garlic Clove - 1
Fresh Mint - 4g
Chevin Goat’s Cheese - 25g
Pumpkin Seed, Walnut & Dried Cranberry Mix - 15g

Download the Recipe

Serves 2

JUST BEET IT & GET MARINATING!
Preheat the oven to 200°C. Spread the beetroot pieces on a roasting tray. Coat in oil and seasoning. Roast in the hot oven until crispy, 30-35 minutes (shifting halfway). In a bowl, toss the stone fruit wedges with the festive dressing and 1 tbsp of olive oil. Set aside.
QUICK ON THE QUINOA
Place the rinsed quinoa in a pot with 300ml of salted water and the veg stock. Cover with a lid and bring to a boil. Reduce the heat and simmer until the tails have popped out, 12-15 minutes. Remove from the heat and drain (if necessary). Set aside to steam, about 5 minutes.
FRY THE KALE
When the beetroot has 10 minutes remaining, place the shredded kale in a bowl with a drizzle of oil and seasoning. Using your hands, gently massage until softened. Place a pan over medium heat. When hot, fry the kale until slightly wilted, 2-3 minutes. Remove from the pan, place in a bowl, and cover.
FLAVOURED CROUTONS
Toss the bread chunks in a drizzle of olive oil, the grated garlic, and seasoning. Return the pan to medium heat. When hot, toast the bread until crispy, 3-4 minutes (shifting occasionally). Remove from the pan and drain on 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 the dressing through the quinoa salad.
STUNNING SALAD
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 & dried cranberry mix and the remaining sliced mint. Well done, Chef!

Beetroot - 400g
Peach - 1
Festive Dressing - 60ml
Quinoa - 150ml
Vegetable Stock - 10ml
Kale - 100g
Sourdough Baguette - 1
Garlic Cloves - 2
Fresh Mint - 8g
Chevin Goat's Cheese - 50g
Pumpkin Seed, Walnut & Dried Cranberry Mix - 30g

Download the Recipe

Serves 3

JUST BEET IT & GET MARINATING!
Preheat the oven to 200°C. Spread the beetroot pieces on a roasting tray. Coat in oil and seasoning. Roast in the hot oven until crispy, 35-40 minutes (shifting halfway). In a bowl, toss the stone fruit wedges with the festive dressing and 2 tbsp of olive oil. Set aside.
QUICK ON THE QUINOA
Place the rinsed quinoa in a pot with 450ml of salted water and the veg stock. Cover with a lid and bring to a boil. Reduce the heat and simmer until the tails have popped out, 12-15 minutes. Remove from the heat and drain (if necessary). Set aside to steam, about 5 minutes.
FRY THE KALE
When the beetroot has 10 minutes remaining, place the shredded kale in a bowl with a drizzle of oil and seasoning. Using your hands, gently massage until softened. Place a pan over medium heat. When hot, fry the kale until slightly wilted, 3-5 minutes. Remove from the pan, place in a bowl, and cover.
FLAVOURED CROUTONS
Toss the bread chunks in a drizzle of olive oil, the grated garlic, and seasoning. Return the pan to medium heat. When hot, toast the bread until crispy, 4-5 minutes (shifting occasionally). Remove from the pan and drain on 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 the dressing through the quinoa salad.
STUNNING SALAD
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 & dried cranberry mix and the remaining sliced mint. Well done, Chef!

Beetroot - 600g
Peaches - 2
Festive Dressing - 90ml
Quinoa - 225ml
Vegetable Stock - 15ml
Kale - 150g
Sourdough Baguettes - 2
Garlic Cloves - 3
Fresh Mint - 12g
Chevin Goat's Cheese - 75g
Pumpkin Seed, Walnut & Dried Cranberry Mix - 45g

Download the Recipe

Serves 4

JUST BEET IT & GET MARINATING!
Preheat the oven to 200°C. Spread the beetroot pieces on a roasting tray. Coat in oil and seasoning. Roast in the hot oven until crispy, 35-40 minutes (shifting halfway). In a bowl, toss the stone fruit wedges with the festive dressing and 2 tbsp of olive oil. Set aside.
QUICK ON THE QUINOA
Place the rinsed quinoa in a pot with 600ml of salted water and the veg stock. Cover with a lid and bring to a boil. Reduce the heat and simmer until the tails have popped out, 12-15 minutes. Remove from the heat and drain (if necessary). Set aside to steam, about 5 minutes.
FRY THE KALE
When the beetroot has 10 minutes remaining, place the shredded kale in a bowl with a drizzle of oil and seasoning. Using your hands, gently massage until softened. Place a pan over medium heat. When hot, fry the kale until slightly wilted, 3-5 minutes. Remove from the pan, place in a bowl, and cover.
FLAVOURED CROUTONS
Toss the bread chunks in a drizzle of olive oil, the grated garlic, and seasoning. Return the pan to medium heat. When hot, toast the bread until crispy, 4-5 minutes (shifting occasionally). Remove from the pan and drain on 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 the dressing through the quinoa salad.
STUNNING SALAD
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 & dried cranberry mix and the remaining sliced mint. Well done, Chef!