eCook Meal
Festive Peaches & Quinoa
with raspberry-marinated stone fruit & sourdough croutons
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!
Serving guide
Choose your portion size.
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!
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!
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!
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!
Budget
What this meal costs at Woolies.
Estimated Woolies cost
R166.40
for 4 servings · R41.60 per serving
Pro-rated from each product's pack size. Effectively used; not the full pack price.
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Garlic Cloves needs 4Baby Potatoes with Garlic & Herb Butter 350 g R22.99 · whole pack (size can't be divided)R22.99
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Kale needs 200 gKale Min 350 g 350 g at R35.99 · 57% of packR20.57
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Chevin Goat's Cheese needs 90 gChevin Goat's Full Fat Cheese with Garlic & Herbs 100 g 100 g at R62.99 · 90% of packR56.69
-
Vegetable Stock needs 20 mlFresh Liquid Vegetable Stock 500 ml 500 ml at R39.99 · 4% of packR1.60
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Beetroot needs 800 gBulk Large Carrots 3 kg 3 kg at R49.99 · 27% of packR13.33
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Peaches needs 2Red Bull Summer Edition White Peach 250 ml R19.99 · whole pack (size can't be divided)R19.99
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Fresh Mint needs 15 gFresh Mint 20 g 20 g at R14.99 · 75% of packR11.24
-
Quinoa needs 300 mlBBQ Flavoured Quinoa Chips 40 g R19.99 · whole pack (size can't be divided)R19.99
Not in the Woolies basket — source these elsewhere:
- Pumpkin Seed, Walnut & Dried Cranberry Mix
- Festive Dressing
- Sourdough Baguettes
Shopping
Matching Woolies ingredients.
Woolies Products in this dish
Frequently Asked Questions
What is the preparation time for Festive Peaches & Quinoa?
The preparation time for Festive Peaches & Quinoa with raspberry-marinated stone fruit & sourdough croutons is between 25 and 45 minutes.
What is the total time required to make Festive Peaches & Quinoa with raspberry-marinated stone fruit & sourdough croutons?
The total time required to make Festive Peaches & Quinoa with raspberry-marinated stone fruit & sourdough croutons is between 40 and 60 minutes.
How many servings does Festive Peaches & Quinoa provide?
4 servings
What are the main ingredients in Festive Peaches & Quinoa?
Beetroot, Chevin Goats Cheese, Festive Dressing, Fresh Mint, Garlic, Kale, Peach, Pumpkin Seed, Walnut & Dried Cranberry Mix, Quinoa, Sourdough Baguette, Vegetable Stock
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?
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. 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. 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. 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! 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.
What should be prepared from my kitchen to make Festive Peaches & Quinoa?
Beetroot, Chevin Goats Cheese, Festive Dressing, Fresh Mint, Garlic, Kale, Peach, Pumpkin Seed, Walnut & Dried Cranberry Mix, Quinoa, Sourdough Baguette, Vegetable Stock
How many calories does Festive Peaches & Quinoa have?
855 calories
How much fat content does Festive Peaches & Quinoa have?
grams