This dish has been optimized for 6 servings. Quantity and times may need to be varied. Here you can find more information about adjusted portion sizes: here
Our 5 best tips & tricks for customized portion sizes.
Choose from the list of ingredients
Place beetroot on a baking tray with a squeeze of lemon and thyme. Bake in preheated oven at 180°C for 15-20 mins until tender.
In a large skillet, heat the olive oil and stir-fry the spring onion and garlic.
Add the cooked quinoa, add the MAGGI® Chicken Stock and pepper. Remove from heat.
Add the balsamic vinegar and mix well.
In mini jars, layer 3 tablespoon of quinoa mixture, then a layer of beetroots, then feta cheese and finish with fresh arugula leaves.
Show more recipes