- 1 Sabarot quinoa roll
- 150g fresh goat cheese
- 5 or 6 dried tomatoes
- 200g tomato coulis
- Salt and pepper
- Olive oil
1. Cut the quinoa roll into patties (about half an inch thick). Cook in a pan with olive oil, about 2 minutes on each side. Transfer to a plate and let them cool on the side.
2. Cut the fresh goat cheese into slices and place them on the quinoa patties.
3. In a blender, mix the dried tomatoes with the tomato coulis. Add salt and pepper. Spread the sauce over the goat cheese.
4. Drizzle with olive oil. Cook in a preheated oven (400°F) for about 10 minutes. Serve with salad or grilled chicken breasts.
Recipe by Sabarot
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