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5+ A Day

Beetroot and Quinoa Salad with Courgette

Beetroot and Quinoa Salad with Courgette
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Beetroot and Quinoa Salad with Courgette

Serves: 4

Preparation: 10 minutes

Cooking: 30 to 40 minutes

 

Ingredients

4 medium beetroot bulbs, peeled and chopped
2 cups quinoa seeds
4 courgette, quartered lengthways
4 handfuls of salad greens
200 grams low-fat goats curd cheese, crumbled
2 handfuls baby shoots
Small handful pumpkin seeds
Extra virgin olive oil
1 tablespoon balsamic vinegar
Pepper to taste

 

Method

Brush courgette with a little olive oil and grill to add colour

Place chopped beetroot and quinoa in pot and cook as per packet instructions, usually about 20 to 30 minutes. Beetroot should be tender and the water absorbed making the quinoa a red/pink colour

Place quinoa on salad mix in a shallow bowl, followed by courgette, goats cheese, small handful of baby shoots and a sprinkle of pumpkin seeds

Mix a dash of olive oil, balsamic vinegar and pepper in a small bowl and lightly drizzle over salad

Serve warm for a great winter lunch

 

NB:

- Quinoa is pronounced ’keen-wah’ and it is in fact seeds from a vegetable  related to spinach. High in protein, contains iron, fibre and riboflavin

- You can replace the courgette with seasonal vegetables of your choice