Quinoa & Beetroot Salad

Overview

  • 30 min
  • Serves 6 - side dish
  • Easy

Ingredients

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

Instructions

1

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

2

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

3

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

4

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