beetroot and herb quinoa salad with sprouts
I love a salad. In the spring and summer I make sure I have one at least one a day and in the winter I just warm up a few of the ingredients to make a warm salad. To stop myself getting bored I am always changing the ingredients. My salads are never boring with just lettuce and cucumber - I make sure I pack them with lots of delicious vegetables. They are always colourful and contain at least four different vegetables or herbs.
ingredients
serves 3-4
180g quinoa
handful of mint
large handful of parsley
large handful of coriander
2 stalks of celery
1 large raw beetroot
12cm piece of cucumber
To top
1 tablespoon of pumpkin seeds
1 tablespoon on sunflower seeds
large handful of sprouts
Dressing
3 tablespoons extra virgin olive oil
1 tablespoon apple cider vinegar
1 teaspoon Dijon mustard
salt and pepper
method
prep time: 20 mins
Measure the quinoa into a cup and then place in a saucepan.
Add double the quantity of water and bring to the boil.
Lower the heat and simmer gently until the water in evaporated.
While the quinoa is cooking chop the herbs and add to a large bowl.
Grate the raw beetroot and add this to the bowl.
Chop the celery and cucumber and add this to the bowl.
When the quinoa is cooked add this to the bowl and give everything a good stir.
Combine the dressing ingredients in a jar, give a good shake and pour over the salad.
Now top the salad with the seeds and sprouts.
the health boost tip
We love to include beetroot in recipes for its impressive nutritional profile. It is rich in folate, manganese, potassium and copper. But for us it’s the unique combination of betalain pigments which provide antioxidant and anti-inflammatory properties that makes beetroot so nutritious.
