Summer tomato, beetroot and lemony ricotta quinoa salad
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- Hannah Lewry
- 4
- Easy
- Fat conscious Health conscious
- 20 minutes
- 20 minutes
- Kleine Zalze Cellar Selection Rosé 2014
Woolworths is committed to sustainability via our good business journey. Seasonal (and other) products might not always be in stock.
Ingredients
- 1 bunch fresh candy or plain beetroot, peeled
- 300 g mini cucumbers
- 300 g vine tomatoes, halved
- 3 T olive oil
- 1 lemon, juiced
- 4 anchovies, chopped
- 1 T capers, chopped
- 1 T red wine vinegar
- 200 g Woolworths red-and-white quinoa blend
- 2 t mint finely chopped
- 2 x 120 g Woolworths decadent low-fat cream cheese bites packs
Cooking Instructions
Using a vegetable peeler, shave the beetroot and cucumber into thin slices. Marinate the beetroot, cucumber and tomatoes in the olive oil, lemon juice, anchovies, capers and red wine vinegar.
Cook the quinoa according to package instructions. Drain and allow to cool slightly.
Toss the quinoa with the marinated vegetables, mint and decadent cream cheese bites to serve.
Chef's note: The shaved beetroot and cucumber marinate beautifully in the zingy dressing, soaking up all its fantastic flavours.
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