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Red quinoa salad with beetroot, feta & rocket
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Julie Biuso Serving size: Serves 4-6 | |
Cooking time, More than 1 hour | |
Ingredients | |
3 medium | yellow, (or red) beetroot |
Olive oil | |
¾ cup | red quinoa, thoroughly rinsed in a sieve |
4 Tbsp | extra virgin olive oil |
3 Tbsp | lemon juice |
1 large clove | garlic, peeled and crushed |
1 tsp | creamy Dijonnaise mustard |
¾ tsp | salt |
1 cup | cherry tomatoes, halved |
130g | baby rocket, trimmed |
150g | feta, crumbled |
¼ cup | small basil leaves |
Method
Preheat oven to 200°C fanbake. Trim and peel beetroot and cut into small chunks. Put in a shallow ovenproof dish lined with baking paper. Drizzle with a little olive oil, then toss beetroot until coated with oil. Season with salt and freshly ground black pepper. Bake beetroot in preheated oven for about 45 minutes, or until just tender when pierced with a skewer. Cool.
Cook quinoa in plenty of gently boiling water for about 15 minutes, or until it softens (organic quinoa may take longer). Tip quinoa into a fine sieve. Make several steam holes in the quinoa with the end of a skewer and leave it to drain.
In a large bowl, whisk oil, lemon juice, garlic and mustard together with salt and plenty of black pepper. Add quinoa and toss with dressing. Add beetroot and cherry tomatoes. Toss lightly, add rocket and toss again. Top with crumbled feta and basil leaves. Serve immediately.
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