Naja's Quinoa Salad with Root Vegetables, Arugula and Feta Cheese

Ingredients for 3 servings:

• 200g quinoa
• 4 medium-sized sweet potatoes
• 4 m.-large beetroot
• 4 thin zucchini
• 3 m.-large onion(s), red
• 2 garlic cloves
• 2 bunches of arugula
• 150 g feta cheese (drained weight)
• 1 handful of sunflower seeds or pumpkin seeds or almond flakes
• Pepper, freshly ground
• some soy sauce
• some olive oil
• 300 g yogurt
• 2 garlic cloves
• some ginger
• some balsamic vinegar
• Pepper, freshly ground

Instructions

Working time approx. 1 hour; Total time approx. 1 hour

Beetroot and sweet potatoes with a twist

The quinoa salad consists of four layers, which are best layered in a beautiful, heat-resistant glass or ceramic bowl at the end of preparation to be eaten fresh or while still warm! The following preparation steps can be easily completed one after the other: For the oven-baked vegetables, peel the sweet potatoes and dice them into bite-sized pieces. Peel the beetroot and cut into equal-sized, but thinner slices. Peel a garlic clove and dice very finely. Place the sweet potatoes, beetroot, and garlic in a glass dish, drizzle with soy sauce and olive oil, add a little salt and freshly ground pepper, and place in the oven. Cook at 190 degrees Celsius until the beetroot has the desired firmness. For the stir-fried vegetables, slice the zucchini and wedge the onions. Cook them in a pan with a finely diced garlic clove in olive oil until al dente. Rinse the quinoa in a fine sieve under running water. Simmer in twice the amount of water and a little salt for about 20 minutes, until the water is completely absorbed. For the salad topping, clean and finely chop the arugula. Dice the feta cheese. Cut the tomatoes into wedges. Briefly toast the sunflower and/or pumpkin seeds (or alternatively, sliced ​​almonds) in a pan. For the sauce, mix the yogurt, very finely diced garlic, and very finely diced or grated ginger in a small bowl and season with balsamic vinegar, salt, and pepper. Finally, layer the salad in a large bowl. Place the quinoa at the bottom of the bowl, then the oven-baked root vegetables (without excess soy sauce or oil), and then the stir-fried vegetables. Finish with fresh arugula, sprinkled with the tomatoes, feta cheese, and seeds. The sauce is served separately.