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

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