- 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
Cook the quinoa according to package instructions and allow to cool.
Squeeze the juice from the beetroot into the quinoa and mix.
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.