Quinoa Salad and Feta-Stuffed Portobello
with roasted sweet potatoes and garlic-yogurt sauce- Tarwe
- Gluten
- Melk (inclusief lactose)
- Zwaveldioxide en sulfiet
- Kamut
- Khorasan (tarwe)
- Rogge
- Gerst
- Gluten
- Haver
- May contain traces of allergens
- Pinda's
- Noten
- Sesamzaad
- Macadamianoten
- Amandelnoten
- Paranoten
- Hazelnoten
- Walnoten
- Pistachenoten
- Cashewnoten
- Pecannoten
This recipe provides 265 grams of vegetables per portion.
Ingredients
75 g
Bulgur
(Contains: Tarwe, Gluten May be present: Kamut, Khorasan (tarwe), Rogge, Gerst, Gluten, Haver)
150 g
Sweet potato
½ piece
Garlic
20 g
Feta
(Contains: Melk (inclusief lactose))
½ sachet(s)
Dried thyme
1 piece
Portobello mushroom
½ piece
Red onion
½ piece
Bell pepper
10 g
Pumpkin seeds
(May be present: Pinda's, Noten, Sesamzaad)
5 g
Sunflower seeds
(May be present: Pinda's, Noten, Sesamzaad, Macadamianoten, Amandelnoten, Paranoten, Hazelnoten, Walnoten, Pistachenoten, Cashewnoten, Pecannoten)
½ sachet(s)
Peruvian-style spice mix
75 g
Organic low-fat yogurt
(Contains: Melk (inclusief lactose))
¼ head
Butter lettuce
4 milliliters
Crema di balsamico
(Contains: Zwaveldioxide en sulfiet)
Not included in your delivery
¼ piece
(Low sodium) vegetable stock cube
½ tablespoon
Olive oil
½ tablespoon
Balsamic vinegar
to taste
Salt and pepper
Nutrition Values
Utensils
Cooking Steps
- Preheat the oven to 220°C.
- Boil plenty of water in a pot or saucepan for the bulgur and crumble in the stock cube (see pantry for amount).
- Chop the onion into half rings. Cut the bell pepper into thin strips.
- Weigh the quinoa, then boil it for 10 minutes. Drain and set aside.
- Thoroughly wash and weigh the sweet potato, then dice it into 1cm - 2cm cubes.
- Transfer to one side of a parchment-lined baking sheet. Drizzle with half of the olive oil and season with salt and pepper, then toss well to coat.
- Roast in the oven for 20 - 22 minutes, tossing halfway.
- Meanwhile, crush or mince the garlic. In a small bowl, use a fork to combine the feta with the thyme and half of the garlic. Season to taste with salt and pepper.
- Cut off the stems of the portobello (see Tip).
- Fill the portobello with the feta mixture.
- Transfer to the other side of the baking sheet and roast for 10 - 12 minutes.
Tip: instead of discarding them, you can fry the stems with the vegetables in the next step.
- Heat a clean frying pan over high heat. Toast the pumpkin seeds and sunflower seeds for 1 - 2 minutes, or until they start to pop. Remove from the pan and set aside.
- Heat the rest of the olive oil in the same pan over medium-high heat. Fry the bell pepper and onion for 8 - 9 minutes until soft.
- Stir in the Peruvian-style spices and season with salt and pepper.
- Deglaze with the balsamic vinegar and fry for 1 more minute.
- In a small bowl, combine the yogurt with the rest of the garlic. Season to taste with salt and pepper.
- Roughly shred the butter lettuce and transfer to a salad bowl.
- Add the bulgur, onion, bell pepper and sweet potato, then toss well to combine.
- Add 2 tbsp per person of the yogurt sauce and mix well.
- Serve the salad on deep plates.
- Top with the portobello and drizzle with the crema di balsamico.
- Garnish with the toasted seeds.
- Serve the rest of the yogurt sauce alongside.
