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Share a tipIngredients
6
Servings
ingredient_quantity
recipe ingredient
Quinoa, cooked
1
cup
Olive oil
2
tbsp
spring onions, finely chopped
1
Medium
Garlic, finely chopped
1
Clove
MAGGI® Chicken Bouillon
2
cubes
Ground Black Pepper
1
pinch
Beetroot
2
Mediums
Feta Cheese, crumbled
0.25
cup
Rocket leaves
0.5
cup
Balsamic Vinegar
2
tbsp
Lemon juice
40
g
Ground dried thyme
1
tsp
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Nutritional Information
Carbohydrates
15.68 g
Energy
141.64 kcal
Fats
7.48 g
Protein
3.7 g
1 min
Recipe steps
1 min
Step 1
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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.
Recipe steps
1 min
Step 2
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In a large skillet, heat the olive oil and stir-fry the spring onion and garlic.
Recipe steps
1 min
Step 3
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Add the cooked quinoa, add the MAGGI® Chicken Stock and pepper. Remove from heat.
Recipe steps
1 min
Step 4
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Add the balsamic vinegar and mix well.
Recipe steps
1 min
Step 5
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In mini jars, layer 3 tablespoon of quinoa mixture, then a layer of beetroots, then feta cheese and finish with fresh arugula leaves.