eCook Meal
Sweet Nectar Strawberry & Quinoa Salad
with quinoa, feta cheese & Rootstock beetroot crisps
Seen in Ancient Rome as the symbol of Venus, the goddess of love, the strawberry has always been the best fruit for a romantic evening. This salad offers delightful freshness and subtle warmth, with succulent & sweet strawberries, roasted in honey and spread over chickpea & quinoa. Finished with creamy feta cheese, a crunch of beetroot crisps, and a raspberry dressing. It’s the berry best salad!
Serving guide
Choose your portion size.
ROAST STRAWBS & Chickpeas
Preheat the oven to 180°C. Remove the leaves from the strawberries, keeping the stems intact for decorative effect. Wipe the flesh with a damp cloth to remove any fur. Slice in half lengthways and place on a roasting tray, cut-side down. Pour over the sweet nectar marinade and set aside to marinate. Place the drained Chickpeas on a separate roasting tray, coat in oil, and season to taste. Spread out in a single layer and roast in the hot oven for 20-25 minutes until crispy. At the halfway mark, give the chickpeas a shift and pop the tray of marinated strawberries in the oven. Cook for the remaining roasting time until heated through and juicy. Remove both trays from the oven on completion.
PERFECT QUINOA
Rinse the quinoa and place in a pot. Submerge in 200ml of water, place over a medium-high heat, and bring to a simmer with the lid on. Cook for 12-15 minutes until the quinoa is fluffy and the tails have popped out, adding more water if required during the cooking process. On completion, drain if necessary and return to the pot. Cover with a lid and allow to stand off the heat for 5 minutes.
DELISH DRESSING
When the quinoa and Chickpeas are ready, place in a bowl with the rinsed salad leaves. Toss together with the diced cucumber. To make the sweet nectar dressing, drain the juices from the tray of cooked strawberries into a small bowl. Add in a drizzle of olive oil, whisk until combined, and season to taste.
WARM, FRESH, DELIGHTFUL
Make a bed of dazzling quinoa salad and cover with the roast strawberries. Scatter with the sliced Radish and top with feta cheese crumble. Garnish with the fresh, sliced mint and drizzle over the sweet nectar dressing. Finish off with a crumble of handmade beetroot crisps. Simply delicious, Chef!
ROAST STRAWBS & Chickpeas
Preheat the oven to 180°C. Remove the leaves from the strawberries, keeping the stems intact for decorative effect. Wipe the flesh with a damp cloth to remove any fur. Slice in half lengthways and place on a roasting tray, cut-side down. Pour over the sweet nectar marinade and set aside to marinate. Place the drained Chickpeas on a separate roasting tray, coat in oil, and season to taste. Spread out in a single layer and roast in the hot oven for 25-30 minutes until crispy. At the halfway mark, give the chickpeas a shift and pop the tray of marinated strawberries in the oven. Cook for the remaining roasting time until heated through and juicy. Remove both trays from the oven on completion.
PERFECT QUINOA
Rinse the quinoa and place in a pot. Submerge in 400ml of water, place over a medium-high heat, and bring to a simmer with the lid on. Cook for 12-15 minutes until the quinoa is fluffy and the tails have popped out, adding more water if required during the cooking process. On completion, drain if necessary and return to the pot. Cover with a lid and allow to stand off the heat for 5 minutes.
DELISH DRESSING
When the quinoa and Chickpeas are ready, place in a bowl with the rinsed salad leaves. Toss together with the diced cucumber. To make the sweet nectar dressing, drain the juices from the tray of cooked strawberries into a small bowl. Add in a drizzle of olive oil, whisk until combined, and season to taste.
WARM, FRESH, DELIGHTFUL
Make a bed of dazzling quinoa salad and cover with the roast strawberries. Scatter with the sliced Radish and top with feta cheese crumble. Garnish with the fresh, sliced mint and drizzle over the sweet nectar dressing. Finish off with a crumble of handmade beetroot crisps. Simply delicious, Chef!
ROAST STRAWBS & Chickpeas
Preheat the oven to 180°C. Remove the leaves from the strawberries, keeping the stems intact for decorative effect. Wipe the flesh with a damp cloth to remove any fur. Slice in half lengthways and place on a roasting tray, cut-side down. Pour over the sweet nectar marinade and set aside to marinate. Place the drained Chickpeas on a separate roasting tray, coat in oil, and season to taste. Spread out in a single layer and roast in the hot oven for 30-35 minutes until crispy. At the halfway mark, give the chickpeas a shift and pop the tray of marinated strawberries in the oven. Cook for the remaining roasting time until heated through and juicy. Remove both trays from the oven on completion.
PERFECT QUINOA
Rinse the quinoa and place in a pot. Submerge in 600ml of water, place over a medium-high heat, and bring to a simmer with the lid on. Cook for 12-15 minutes until the quinoa is fluffy and the tails have popped out, adding more water if required during the cooking process. On completion, drain if necessary and return to the pot. Cover with a lid and allow to stand off the heat for 5 minutes.
DELISH DRESSING
When the quinoa and Chickpeas are ready, place in a bowl with the rinsed salad leaves. Toss together with the diced cucumber. To make the sweet nectar dressing, drain the juices from the tray of cooked strawberries into a bowl. Add in a drizzle of olive oil, whisk until combined, and season to taste.
WARM, FRESH, DELIGHTFUL
Make a bed of dazzling quinoa salad and cover with the roast strawberries. Scatter with the sliced Radish and top with feta cheese crumble. Garnish with the fresh, sliced mint and drizzle over the sweet nectar dressing. Finish off with a crumble of handmade beetroot crisps. Simply delicious, Chef!
ROAST STRAWBS & Chickpeas
Preheat the oven to 180°C. Remove the leaves from the strawberries, keeping the stems intact for decorative effect. Wipe the flesh with a damp cloth to remove any fur. Slice in half lengthways and place on a roasting tray, cut-side down. Pour over the sweet nectar marinade and set aside to marinate. Place the drained Chickpeas on a separate roasting tray, coat in oil, and season to taste. Spread out in a single layer and roast in the hot oven for 30-35 minutes until crispy. At the halfway mark, give the chickpeas a shift and pop the tray of marinated strawberries in the oven. Cook for the remaining roasting time until heated through and juicy. Remove both trays from the oven on completion.
PERFECT QUINOA
Rinse the quinoa and place in a pot. Submerge in 800ml of water, place over a medium-high heat, and bring to a simmer with the lid off. Cook for 12-15 minutes until the quinoa is fluffy and the tails have popped out, adding more water if required during the cooking process. On completion, drain if necessary and return to the pot. Cover with a lid and allow to stand off the heat for 5 minutes.
DELISH DRESSING
When the quinoa and Chickpeas are ready, place in a bowl with the rinsed salad leaves. Toss together with the diced cucumber. To make the sweet nectar dressing, drain the juices from the tray of cooked strawberries into a bowl. Add in a drizzle of olive oil, whisk until combined, and season to taste.
WARM, FRESH, DELIGHTFUL
Make a bed of dazzling quinoa salad and cover with the roast strawberries. Scatter with the sliced Radish and top with feta cheese crumble. Garnish with the fresh, sliced mint and drizzle over the sweet nectar dressing. Finish off with a crumble of handmade beetroot crisps. Simply delicious, Chef!
Budget
What this meal costs at Woolies.
Estimated Woolies cost
R192.59
for 4 servings · R48.15 per serving
Pro-rated from each product's pack size. Effectively used; not the full pack price.
-
Salad Leaves needs 80 gWhole Spinach 350 g 350 g at R19.99 · 23% of packR4.57
-
Fresh Strawberries needs 400 gQuark™ Double Cream Ayrshire Dairy Dessert with Strawberry 150 g 150 g at R18.99 · 2.7× packsR50.64
-
Danish-style Feta needs 160 gSpinach & South African Feta Free Range Chicken Burgers 800 g 800 g at R99.99 · 20% of packR20.00
-
White Quinoa needs 300 mlFully Cooked Brown Basmati Rice With Red and White Quinoa 250 g R43.99 · whole pack (size can't be divided)R43.99
-
Radish needs 80 gRadish 150 g 150 g at R21.99 · 53% of packR11.73
-
Fresh Mint needs 12 gFresh Mint 20 g 20 g at R14.99 · 60% of packR8.99
-
Chickpeas needs 480 gChilli, Chickpea & Butternut Soup Mix 600 g 600 g at R42.99 · 80% of packR34.39
-
Cucumber needs 200 gMini Cucumbers 350 g 350 g at R31.99 · 57% of packR18.28
Not in the Woolies basket — source these elsewhere:
- Rootstock Beetroot Crisps
- Sweet Nectar Marinade
Shopping
Matching Woolies ingredients.
Woolies Products in this dish
Frequently Asked Questions
What is the preparation time for Sweet Nectar Strawberry & Quinoa Salad?
The preparation time for Sweet Nectar Strawberry & Quinoa Salad with quinoa, feta cheese & Rootstock beetroot crisps is between 25 and 40 minutes.
What is the total time required to make Sweet Nectar Strawberry & Quinoa Salad with quinoa, feta cheese & Rootstock beetroot crisps?
The total time required to make Sweet Nectar Strawberry & Quinoa Salad with quinoa, feta cheese & Rootstock beetroot crisps is between 40 and 55 minutes.
How many servings does Sweet Nectar Strawberry & Quinoa Salad provide?
4 servings
What are the main ingredients in Sweet Nectar Strawberry & Quinoa Salad?
Chickpeas, Cucumber, Feta, Fresh Mint, Fresh Strawberries, Radish, Rootstock Beetroot Crisps, Salad Leaves, Sweet Nectar Marinade, White Quinoa
What is the nutritional information of Sweet Nectar Strawberry & Quinoa Salad?
Calories: 925, Carbs: 131 grams, Fat: grams, Protein: 32.4 grams, Sugar: 55.9 grams, Salt: 599 grams
How do I prepare Sweet Nectar Strawberry & Quinoa Salad?
PERFECT QUINOA: Rinse the quinoa and place in a pot. Submerge in 400ml of water, place over a medium-high heat, and bring to a simmer with the lid on. Cook for 12-15 minutes until the quinoa is fluffy and the tails have popped out, adding more water if required during the cooking process. On completion, drain if necessary and return to the pot. Cover with a lid and allow to stand off the heat for 5 minutes. WARM, FRESH, DELIGHTFUL: Make a bed of dazzling quinoa salad and cover with the roast strawberries. Scatter with the sliced radish and top with feta cheese crumble. Garnish with the fresh, sliced mint and drizzle over the sweet nectar dressing. Finish off with a crumble of handmade beetroot crisps. Simply delicious, Chef! ROAST STRAWBS & CHICKPEAS: Preheat the oven to 180°C. Remove the leaves from the strawberries, keeping the stems intact for decorative effect. Wipe the flesh with a damp cloth to remove any fur. Slice in half lengthways and place on a roasting tray, cut-side down. Pour over the sweet nectar marinade and set aside to marinate. Place the drained chickpeas on a separate roasting tray, coat in oil, and season to taste. Spread out in a single layer and roast in the hot oven for 25-30 minutes until crispy. At the halfway mark, give the chickpeas a shift and pop the tray of marinated strawberries in the oven. Cook for the remaining roasting time until heated through and juicy. Remove both trays from the oven on completion. DELISH DRESSING: When the quinoa and chickpeas are ready, place in a bowl with the rinsed salad leaves. Toss together with the diced cucumber. To make the sweet nectar dressing, drain the juices from the tray of cooked strawberries into a small bowl. Add in a drizzle of olive oil, whisk until combined, and season to taste.
What should be prepared from my kitchen to make Sweet Nectar Strawberry & Quinoa Salad?
Chickpeas, Cucumber, Feta, Fresh Mint, Fresh Strawberries, Radish, Rootstock Beetroot Crisps, Salad Leaves, Sweet Nectar Marinade, White Quinoa
How many calories does Sweet Nectar Strawberry & Quinoa Salad have?
925 calories
How much fat content does Sweet Nectar Strawberry & Quinoa Salad have?
grams