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.

SERVES 6
TIME TO MAKE 45 - 1 hour
MEAL TYPE Dinner
SERVES 6
TIME TO MAKE 45 - 1 hour
MEAL TYPE Dinner

Method

  1. Heat oven to 225°C
  2. Cut stalks off beetroot and coat in canola oil
  3. Roast beetroot for approximately 45 minutes or until a knife can be inserted easily
  4. When cooked set aside and cool
  5. Once cool rub the skin off with your thumb
  6. Dice beetroot into 1cm cubes
  7. While beetroot is cooking bring quinoa and water to the boil
  8. Cover and simmer gently until all the water has been absorbed
  9. Allow quinoa to cool
  10. Gently mix all ingredients together just before serving
  • 950 g
    beetroot, whole
  • 10 ml
    canola oil
  • 150 g
    quinoa
  • 380 ml
    water
  • 50 g
    jalepeno chillis, pickled, chopped
  • 85 g
    feta cheese, diced
  • 35 g
    Italian parsley, shredded
  • 10 ml
    extra virgin olive oil
  • 20 ml
    sherry vinegar
Per serve
  • Energy
    788kJ
  • Total Fat
    4.9g
  • Saturated Fat
    1.7g
  • Total Carbohydrate
    24.2g
  • Sugars
    10.1g
  • Sodium
    268mg

Method

  1. Heat oven to 225°C
  2. Cut stalks off beetroot and coat in canola oil
  3. Roast beetroot for approximately 45 minutes or until a knife can be inserted easily
  4. When cooked set aside and cool
  5. Once cool rub the skin off with your thumb
  6. Dice beetroot into 1cm cubes
  7. While beetroot is cooking bring quinoa and water to the boil
  8. Cover and simmer gently until all the water has been absorbed
  9. Allow quinoa to cool
  10. Gently mix all ingredients together just before serving