Chargrilled Pieces Quinoa Salad

The perfect addition to any salad, the Chargrilled Pieces add plant-based protein to a variety of salad combinations to will leave your diners feeling satisfied! 

  • Vegetarian 
  • High in protein
  • High in fibre
  • Full of flavour 
  • 0:15 TIME
  • 10 Portions
  • 220 calories
  • easy

Method

1kg HARVEST GOURMET® Vegetarian Chargrilled Pieces 

4 tbsp MAGGI® Taste of Americas Fiery Hot Sauce 

1kg cooked quinoa or any grain 

800g red beans, cooked  

800g fregola, cooked  

200g goji berries or raisins  

3 pcs romaine lettuce or rocket 

4pcs tomatoes 

500g baked beetroot 

50g tarragon  

20ml olive oil 

40ml balsamic vinegar 

100g grain mustard 

1 To make the dressing, mix the vinegar and the mustard with olive oil, then add the chopped tarragon. Season with salt and pepper. 

2 To prepare the salad slice the tomatoes. Dice the beetroot into cubes. 

3 Mix the quinoa, red beans, fregola, Goji berries, lettuce, tomatoes, beetroot and dressing. Serve in attractive dishes. 

4 Sauté the HARVEST GOURMET® Vegetarian Chargrilled Pieces in a hot pan with olive oil and place them on top of the salad. 

5 For added flavour and heat, drizzle over MAGGI® Taste of Americas Fiery Hot Sauce 

Chef's Tip

  • As pictured, get creative with your salad ingredients! Try raisins, rocket and avocado or replace quinoa with any grain.

NUTRITION