200°C · 10-20 minAllergens
Gluten
Sulfiet
SojaQuinoa Salad with Harissa Bitterballen
Oh la la, this is something I would wake up for! This super healthy quinoa salad is packed with crunchy vegetables, soft roasted aubergine, edamame beans, fresh herbs, and roasted peanuts. Topped with a portion of lightly spiced fried tempeh. The aubergine harissa bitterballen are also mildly spicy and full of flavour, making them the perfect accompaniment. Enjoy! 100% plant-based (vegan).
Quinoa Salad with Harissa Bitterballen
Tempeh, aubergine harissa bitterballen (aubergine, harissa [red pepper, garlic, red chilli, anise, cumin, agar agar], tomato puree, wheat flour, white onion, yeast, corn, sugar, extra virgin olive oil), aubergine, red beetroot, carrot, white onion, chioggia beetroot, edamame beans (young soybeans), garlic, fresh ginger, coriander and mint, chilli powder, cumin seeds, coriander seeds, turmeric, peanuts, white quinoa, gluten-free ketjap manis, sambal badjak, pepper and salt, sunflower oil.
Allergens: gluten, pinda, soja, sulfiet.
Microwave
Remove the bitterballen from the tray and heat on the baking paper for 1-2 minutes, note: the bitterballen will not be crispy in the microwave. Warm the salad until lukewarm covered with cling film for 2-3 minutes (1 person) to 4-5 minutes (2 or more persons).
Oven — 200°C, 10-20 minMarleen's choice
Remove the bitterballen from the tray and heat on the baking paper for 8-10 minutes. Warm the salad until lukewarm covered with aluminium foil or an oven-safe plate for 10 minutes (1 person) to 15-20 minutes (2 or more persons).