Quinoa & Beetroot Salad


  • 30 min
  • Serves 6 - side dish
  • Easy


1 cup Quinoa

500g beetroot, peeled

1/4 cup apple cider vinegar

3 tbsp Sesame Seeds, toasted

2 tbsp sesame oil

Salt and freshly ground black pepper

3 spring onions, chopped

1/4 cup chopped fresh mint

1/4 cup pumpkin seeds

1/4 cup sunflower seeds

1/2 cup walnuts, roughly chopped



Rinse quinoa well under cold running water then cook in boiling water for 12 minutes or until tender. Drain well and set aside to cool


Coarsely grate beetroot – using a food processor is a fuss-free way to do this but a hand-held grater is absolutely fine


In a small bowl, combine vinegar, oil and sesame seeds to make a dressing. Season well with salt and pepper


Place cooled quinoa, beetroot and spring onion in a large bowl. Pour over dressing and toss well to combine. Serve sprinkled with mint, seeds and nuts