Red Quinoa and Fresh Beetroot Salad

Name: Red Quinoa and Fresh Beetroot Salad
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: Serves 4
Ingredients: 2 cups loosely packed grated raw beetroot; salt and freshly ground black pepper; 1 cup frozen peas; 100 g feta or goat’s cheese; 2 Tbsp pumpkin seeds, toasted; 1 ripe avocado, roughly chopped; 2 Tbsp sunflower seeds, toasted; 1 Tbsp chopped fresh dill; 1 cup red quinoa, rinsed thoroughly; a little healthy natural sweetener; pinch of salt; olive oil and a squeeze of lemon juice; 2–3 Tbsp lemon juice; 2 tsp creamed horseradish; handful Home-grown Mung Bean Sprouts, for extra goodness; 1 Tbsp each of roughly chopped fresh mint and basil; ¼ cup olive oil

Preparation info

Serves
4

Difficulty
Easy
Ready in
40 min

Appears in

Wholesome

By Sarah Graham

Published 2017

About

Ingredients

What you’ll Need

1 cup red quinoa, rinsed thoroughly
olive oil and a squeeze of lemon juice
salt and freshly ground black pepper

Main course
Vegetarian

Method

What to do

Cook the quinoa in 2 cups of lightly salted and gently simmering water, with the lid off, for approximately 30 minutes, or until fluffy and cooked through. Once the grains are cooked through and the water has been absorbed, fluff it gently with a fork and ad