Plant balls with quinoa salad
Oven-baked quinoa with vegetables, feta cheese and potato chips. A plant-ball meal made to perfection with fresh lingonberry vinaigrette.
Ingredients:
24 pieces of HUVUDROLL plant balls (3/4 bag)
Quinoa salad
4 portions of quinoa (according to package)
1 head of broccoli, in florets
3/4 cup green peas, defrosted
2 tbsp olive oil
Soy yogurt & feta cheese
3/4 cup soy yogurt
5 ounces feta cheese, crumbled
2 tbsp. dill, finely chopped
1 1/2 cup thinly sliced radicchio lettuce
4 small handfuls FESTLIGT salted potato chips
Lingonberry vinaigrette
2 tbsp DRYCK LINGON lingonberry syrup
2 tbsp white wine vinegar
2 tbsp lemon juice
2 tbsp olive oil
Step by step:
Plant balls
Cook the plant balls according to the instructions.
Quinoa salad
Set the oven to 225°C (437°F). Cook the quinoa according to the instructions on the package. In an oven tray, add the broccoli, the oil and a bit of salt. Roast for approx. 6-8 minutes, or until al dente. Mix the cooked quinoa, roasted broccoli and the peas in a bowl. Keep warm or serve at room temperature.
Soy yogurt/feta cheese
In a bowl, mix the soy yogurt, crumbled feta and the dill. No salt needed, maybe some pepper or dried chili if you like things a little spicy.
Vinaigrette
Mix the ingredients in a bowl or bottle.
Serving
Spoon the quinoa salad into the bottom of the bowl and divide the plant balls on top. Add the lettuce, feta and soy yogurt dip and potato chips in separate little mounds. Top off with the vinaigrette.
