Beetroot and Quinoa Salad with Dill
The earthy-flavoured beet goes really well in a salad such as this Beetroot and Quinoa Salad with Dill, which features so many exciting flavours. A great salad to enjoy in Veganuary! If you aren’t keen on giving up meat, add some diced, cooked chicken.)
90g uncooked mixed seed quinoa
40g hazelnuts, halved
2 TB olive oil
1 TB lemon juice
salt and freshly ground black pepper
2 large handfuls mixed salad leaves
small handful fresh dill, chopped
½ apple (55g), cored and diced small, squeeze lemon juice over to avoid oxidisation
200g baby beetroot (cooked), quartered
Bring 300ml water to the boil and add the mixed seeds quinoa, cooking over a moderate heat until all the water has evaporated and the quinoa has cooked through. Set aside to cool.
Roast the halved hazelnuts in a hot, dry pan until toasted. Set aside to cool.
In the meantime, make the dressing. Whisk the olive oil and lemon juice in a small bowl or ramekin. Season the dressing with salt and freshly ground black pepper.
In a large bowl, drizzle this dressing over the salad leaves. Add the dill and add the cooked (cooled) quinoa. Toss well to evenly coat everything.
Divide the dressed leaves / quinoa mixture between two serving bowls.
Over each bowl, scatter over the diced apples and beetroot chunks. Drizzle over any remaining dressing.
Garnish with the roasted hazelnuts and season the salad with salt, if needed.
Calories per serving = 469Cal
Macros per serving
- Fats 28g
of which saturates 3g
- Carbs 38g
of which sugars 16g
- Fibre 2g
- Protein 12g
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