Quinoa beetroot bowl
2
Easy
10 minutes
20 minutes
If you're on the fence about either quinoa or fruit in savoury salads, this gem of a beetroot salad recipe from Hannah Lewry will convince you of the wisdom of both. Hannah's adept at turning veggies into something desirable – and this light salad with chevin for creaminess, and pickled red onions and lemon for brightness – is no exception.
Ingredients
Method
- 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
Ingredients
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.
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