Roasted Beetroot & Quinoa Salad with Feta
Serves
2
Prep Time
10 minutes
Cooking Time
30 minutes
Tip
Option to roast your beetroot and onion in advance
Boil up quinoa in advance or even bag a pre-prepped bag from supermarket
Why not make extra and have cold for a lunch later in the week
Experiment with different veggies eg peppers, aubergines, carrots, broccoli, cauliflower ….
Nutritional Nugget
Quinoa is comparable to rice in terms of its carbohydrate value BUT unlike rice it’s a complete protein and contains all essential amino acids so a really good choice for vegans and vegetarians
Equipment
Blender, saucepan, baking tray, salad bowl
Ingredients – for the salad
8 small cooked beetroots, halved
1 red onion, quartered
1 tbsp olive oil
1 cup (200g) of quinoa, cooked
50g feta, crumbled - optional
A big handful of spinach leaves, roughly chopped
20g blanched whole hazelnuts or walnuts, toasted and roughly chopped
Pinch of salt & pepper
1-2 tbsp dressing
Ingredients - for the dressing
3 tbsp olive oil
Juice of 1 lemon
2 tsp apple cider vinegar
1 small clove garlic, minced
Salt and pepper, to taste
Method
Preheat your oven to 160ºC/325F/Gas Mark 3
Put the beetroot and red onion in a roasting tin and add the oil, salt and pepper and let roast for 20 minutes
Meanwhile, put the quinoa in a saucepan of water (or stock) and bring to the boil. Let simmer for 20 minutes, whilst the veggies roast
Once the quinoa has cooked, drain and let cool a little
Remove veggies from the oven, set aside and make dressing
Roughly chop the veggies to your liking and add to a bowl with the quinoa and spinach leaves and then stir in the dressing
Put the nuts under medium grill for a couple of minutes
Serve the salad warm, top with crumbled feta and toasted nuts. Enjoy!
