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

1. Preheat your oven to 160ºC/325F/Gas Mark 3

2. Put the beetroot and red onion in a roasting tin and add the oil, salt and pepper and let roast for 20 minutes 

3. 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 

4. Once the quinoa has cooked, drain and let cool a little

5. Remove veggies from the oven, set aside and make dressing

6. Roughly chop the veggies to your liking and add to a bowl with the quinoa and spinach leaves and then stir in the dressing

7. Put the nuts under medium grill for a couple of minutes

8. Serve the salad warm, top with crumbled feta and toasted nuts. Enjoy!