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Beetroot quinoa salad recipe

If you want to make your salad more filling, it is always a good idea to enrich it with some grains that are both healthy and easy to prepare. This beetroot quinoa salad recipe is a great example of how you can make a delicious and simple salad by making use of healthy grains.

Vegetarian food
Wheat free
Egg free
Soy free
Corn free
Sugar free
45 Min.
38

Production

01

Peel the beetroots and place them in a baking bag. Flavor it with a pinch of salt and add 2 spoonfuls of water. Close the bag, and bake the beetroots in an oven at 170 °C for about 30 minutes. When it is done, cool them and cut them into smaller pieces.

02

Cook the quinoa in boiling water for about 13-15 minutes. Drain and cool it.

03

Dice the feta cheese (or goat cheese) into smaller pieces.

04

Pour the Sour cherry balsamico in a closeable jar and add a pinch of salt, allowing the salt crystals to dissolve.

05

Add a pinch of pepper and, finally, the pistachio oil. Shake the content of the jar thoroughly.

06

Put the beetroot, the quinoa, the feta cheese and the salad in a mixing bowl, pour on the dressing, and toss them together.

Tip:

Instead of the mixed salad, you can also use baby spinach.

Ingredients
portion unit: EUUSUK
50 g
quinoa
150 g
beetroot
40 g
feta cheese
1 handful of
mixed green salad
2 pinch
1 pinch

Diet

Vegetarian food Wheat free Egg free Soy free Corn free Sugar free
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