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Wild mushroom risotto with Italian leaf salad

Risotto recipes

Wild mushroom risotto with Italian leaf salad

15 minutes

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Salad recipes

Abi’s herby aioli with tomato salad

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Calabrian chilli-and-cannellini bean salad

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Spicy apple, carrot and cucumber salad

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Sliced peppered roast beef with briny salsa

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Charred blood orange and mozzarella salad

Cheese recipes

Charred blood orange and mozzarella salad

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Warm orzo salad

Great value

Warm orzo salad

15 minutes

Quinoa beetroot bowl

Beetroot recipes

Quinoa beetroot bowl

20 minutes

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Quinoa beetroot bowl

By Hannah Lewry

Serves 2

Difficulty Easy

Prep Time 10 minutes

Cooking Time 20 minutes

Ingredients

200 g quinoa
1 beetroot, finely grated
Sea salt and freshly ground black pepper, to taste
Lemon juice, a squeeze
150 g chevin
1 cup blueberries
90 g Woolworths pickled red onions
Baby leaves, to garnish

Method

1. Cook the quinoa according to package instructions and allow to cool.

2. Squeeze the juice from the beetroot into the quinoa and mix.

3. Add the remaining ingredients.

Pro tip: Always rinse these starchy protein-rich seeds under running water to get rid of any bitter flavours. The trick to getting them fluffy, not stodgy, is to simmer, not boil, them for the indicated time, so they retain a bit of a bite.

Cook's note: If you happen to have some left over, quinoa makes a great gluten-free filler for stuffings.

Discover more salad recipes here.