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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.
Print Recipe
Prep Time 5 minutes
Cook Time 20 minutes
Resting Time 4 hours
Total Time 25 minutes
Servings: 4 people
Calories: 1234
Ingredients Method

Ingredients
  

  • 1 cup quinoa
  • 2 cups water
  • 2 medium cooked beetroot boiled or roasted
  • 2 handfuls of curly kale or baby spinach
  • 1 cup of edamame beans or green peas, green beans
  • 1 Tbsp pumpkin seeds
  • 2 Tbsp chopped parsley or coriander
  • For the dressing:
  • 2 Tbsp olive oil
  • juice of 1 lemon or 1 Tbsp apple cider vinegar
  • ½ tsp honey
  • 1 tsp Dijon mustard optional

Method
 

  1. 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.
  2. In the meantime, shred the beetroot into thin strips or cut it into tiny cubes.
  3. Blanch or steam the kale and beans for a couple of minutes, then drain.
  4. Whisk the lemon juice and oil together. Add the honey and mustard (if used). Season with salt & pepper.
  5. Loosen the grains of the quinoa and add the vegetables, then toss with the dressing. Stir through the herbs and serve at room temperature.