Baked Rhubarb with Quinoa & Salad
30 min
Veggie
56594
For 2 Portions
150 g
rhubarb
120 g
quinoa
120 g
cherry tomato
80 g
lamb's lettuce
80 g
goat cheese log
30 g
pine nut
2
shallot
6 tsp
honey
4 tbsp
balsamic vinegar
4 tbsp
olive oil
2 tsp
mustard
1 tsp
vegetable broth
pepper
salt
1. All set?
2. Preheat oven to 400°F (conventional, recommended) or 360°F (fan).
3. Wash rhubarb and chop into small pieces.