Quinoa and beetroot salad
This is a light and tasty salad with lots of flavour. Eat it as a light lunch by itself or as a side dish in a larger meal.
SERVES6
TIME TO MAKE45 - 1 hour
MEAL TYPEDinner
TIME TO MAKE45 - 1 hour
MEAL TYPEDinner
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Method
- Heat oven to 225°C
- Cut stalks off beetroot and coat in oil
- Roast beetroot for approximately 45 minutes or until a knife can be inserted easily
- When cooked set aside and cool
- Once cool rub the skin off with your thumb
- Dice beetroot into 1cm cubes
- While beetroot is cooking bring quinoa and water to the boil
- Cover and simmer gently until all the water has been absorbed
- Allow quinoa to cool
- Gently mix all ingredients together just before serving
- 950 gbeetroot, whole
- 10 mloil
- 150 gquinoa
- 380 mlwater
- 50 gjalepeno chillis, pickled, chopped
- 85 gfeta cheese, diced
- 35 gItalian parsley, shredded
- 10 mlextra virgin olive oil
- 20 mlsherry vinegar
Per serve
- Energy788kJ
- Total Fat4.9g
- Saturated Fat1.7g
- Total Carbohydrate24.2g
- Sugars10.1g
- Sodium268mg
Method
- Heat oven to 225°C
- Cut stalks off beetroot and coat in oil
- Roast beetroot for approximately 45 minutes or until a knife can be inserted easily
- When cooked set aside and cool
- Once cool rub the skin off with your thumb
- Dice beetroot into 1cm cubes
- While beetroot is cooking bring quinoa and water to the boil
- Cover and simmer gently until all the water has been absorbed
- Allow quinoa to cool
- Gently mix all ingredients together just before serving
Ingredients
- 950 gbeetroot, whole
- 10 mloil
- 150 gquinoa
- 380 mlwater
- 50 gjalepeno chillis, pickled, chopped
- 85 gfeta cheese, diced
- 35 gItalian parsley, shredded
- 10 mlextra virgin olive oil
- 20 mlsherry vinegar
Ingredients
- 950 gbeetroot, whole
- 10 mloil
- 150 gquinoa
- 380 mlwater
- 50 gjalepeno chillis, pickled, chopped
- 85 gfeta cheese, diced
- 35 gItalian parsley, shredded
- 10 mlextra virgin olive oil
- 20 mlsherry vinegar
Nutrition Facts
Per serve
- Energy788kJ
- Total Fat4.9g
- Saturated Fat1.7g
- Total Carbohydrate24.2g
- Sugars10.1g
- Sodium268mg
Method
- Heat oven to 225°C
- Cut stalks off beetroot and coat in oil
- Roast beetroot for approximately 45 minutes or until a knife can be inserted easily
- When cooked set aside and cool
- Once cool rub the skin off with your thumb
- Dice beetroot into 1cm cubes
- While beetroot is cooking bring quinoa and water to the boil
- Cover and simmer gently until all the water has been absorbed
- Allow quinoa to cool
- Gently mix all ingredients together just before serving
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