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Quinoa and Beetroot Salad

Quinoa Salad


Tasty salad to serve at your place. Using raw apple cider vinegar in the dressing makes it an easy and delicious way to incorporate apple cider vinegar in your diet.

Serves 4 – 6

TIPS

The dressing for this salad can be used as a dip if wished.

Add 1 cup of cooked peas to the dressing before processing for a delicious accompaniment to lamb.

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Ingredients

1 cup red or white quinoa or a mixture of both
1½ cups cold water
1 cup cooked peas, edamame or shelled broad beans
2 – 3 handfuls baby spinach
450g can baby beetroot

Dressing
1 large clove garlic
1 avocado
1 cup parsley sprigs
1 cup mint or basil leaves
½ cup DYC Apple Cider Vinegar
1 teaspoon grated lemon rind

Directions

1
Place the quinoa and water in a saucepan.
2
Bring to the boil then cover and cook over a low heat for 12 minutes or until almost tender. Remove from the heat and stand covered for 5 minutes or until all the water has been absorbed.
3
Cool. Mix in the peas, edamame or broad beans and half the dressing.
4
Arrange half the baby spinach over the base of a serving plate.
5
Top with spoonsful of the quinoa mix and blob over some of the dressing.
6
Repeat, finishing with a layer of quinoa.
7
Drain the beetroot and cut into quarters. Arrange on top of the salad.
8
Dressing: Crush and peel the garlic. Peel and destone the avocado. Chop the flesh roughly. Place the garlic, avocado, parsley, mint or basil, cider vinegar and lemon rind in a food processor or blender and process until finely chopped.