Bring the quinoa and 300 ml of water to a boil in a medium saucepan. Reduce heat to low, cover and let simmer for 15 minutes. In the meantime, chop the shallots with the Braun MQ 20 chopper accessory (350 ml).
Cut the cherry tomatoes in half and place them into a bowl. Add the finely sliced shallots, quinoa, the white balsamic vinegar, pomegranate syrup, honey and 1 tablespoon olive oil. Season and mix well. Place in a serving bowl and sprinkle with the pomegranate seeds and garnish with fresh mint.
For the creamy goat cheese and goji berry dressing, add 180 g goat cheese, 150 g goji berries, 100 ml yoghurt, 1 tablespoon Sherry vinegar and 3 tablespoon oil into the beaker of the MQ9 hand blender. Blend until smooth. Thanks to the innovative shaft of the MQ9, the blades move up and down to make you unstoppable – even on hard jobs like grinding goji berries. Season to taste and serve with the tomato, quinoa and pomegranate salad immediately.
Bring the quinoa and 300 ml of water to a boil in a medium saucepan. Reduce heat to low, cover and let simmer for 15 minutes. In the meantime, chop the shallots with the Braun MQ 20 chopper accessory (350 ml).
Cut the cherry tomatoes in half and place them into a bowl. Add the finely sliced shallots, quinoa, the white balsamic vinegar, pomegranate syrup, honey and 1 tablespoon olive oil. Season and mix well. Place in a serving bowl and sprinkle with the pomegranate seeds and garnish with fresh mint.
For the creamy goat cheese and goji berry dressing, add 180 g goat cheese, 150 g goji berries, 100 ml yoghurt, 1 tablespoon Sherry vinegar and 3 tablespoon oil into the beaker of the MQ9 hand blender. Blend until smooth. Thanks to the innovative shaft of the MQ9, the blades move up and down to make you unstoppable – even on hard jobs like grinding goji berries. Season to taste and serve with the tomato, quinoa and pomegranate salad immediately.
