Quinoa with grapefruit, pear and goat cheese

Name: quinoa with grapefruit, pear and goat cheese
Cook time: 30 min
Total time: 30 min
Yield: 4
Cuisine: Mediterranean
Ingredients: 275 g 3 color quinoa; 2 el wasabi mayonnaise; 2 Conference pears; 2 grapefruit; 15 g fresh fresh mint; 40 g spicy rocket; 150 g tendre bûche (goat's cheese)

Quinoa with grapefruit, pear, mint, spicy rocket and goat's cheese.

Ingredients

Directions

Boil the quinoa mixture in water with salt, according to the instructions on the package. Put in a bowl and mix in the wasabi mayonnaise.
Cut the pears into quarters and remove the core. Peel the parts and cut the flesh into cubes. Add to the quinoa.
Cut the red skin and the white of the grapefruits, so that the segments are exposed.
Cut loose from the fleece with a sharp knife. Add half of the segments to the quinoa.
Cut the mint leaves into strips. Add with the arugula to the quinoa and scoop. Season the salad with pepper and salt.
Cut the goat's cheese into slices of ½ cm and place on the quinoa with the rest of the grapefruit. Tasty with a vegetable burger.