
A sweet-savory quinoa salad with carrots, arugula, goat cheese, honey, and mustard.
35 gGoat Cheese
180 gCarrot
60 gArugula
0.5 cupQuinoa
1 tbspHoney
Cook quinoa until fluffy, then let it steam dry.
Bake carrots with olive oil, salt, and black pepper at 200C / 400F until browned.
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12 gDijon mustard
1.5 tbspOlive oil
To tasteSalt
To tasteBlack Pepper
Whisk honey and Dijon mustard, then toss with quinoa, carrots, arugula, and goat cheese.