Quinoa and beetroot salad
A perfect dish for dieters and the health-conscious, this quinoa and beetroot salad is packed full of superfoods! It’s very easy to make and you can swap the vegetables and nuts if you like – roasted pepper and aubergine, shredded courgette, rocket, almonds, walnuts etc would work too). Serve it as a main healthy meal or as a side dish. It travels well – so ideal for picnics or your lunch-box.
Ingredients
Method
- Put the quinoa and water in a saucepan then bring it to the boil. Reduce the heat and simmer for about 15 minutes until the quinoa is tender and the water has absorbed.
- In the meantime, shred the beetroot into thin strips or cut it into tiny cubes.
- Blanch or steam the kale and beans for a couple of minutes, then drain.
- Whisk the lemon juice and oil together. Add the honey and mustard (if used). Season with salt & pepper.
- Loosen the grains of the quinoa and add the vegetables, then toss with the dressing. Stir through the herbs and serve at room temperature.