Quinoa salad, burrata, roasted beetroot, figs, pine nuts

Wash the beetroot, brush with olive oil, season with salt and bake for about 45 minutes at 180 °C.

Lightly toast the quinoa dry, pour in the vegetable stock and simmer for about 12 minutes.

Stir the roasted and chopped beetroot into the cooked quinoa, season with a teaspoon of yuzu ginger, half a teaspoon of Gochujang, a few drops of Teriyaki sauce and a teaspoon of balsamic glaze.