Beetroot, Quinoa and Feta salad
I have made this recipe up when I had some beetroot left and decided to boil it in order to make a salad with it. I inspected my fridge and discovered some Feta and spring onions, in the garden I had some coriander growing and pack of quinoa in the pantry. I though to myself, good lets use it all for a salad, the result turned out to be very tasty. My son, who doesn't like boiled beetroot or any salads with it, had a second helping of it, now this is a compliment!
Try it, it is very easy to make, low in carbs and high in protein and vitamins.
Ingredients:
3 medium beetroots
200g dry mixed black, red and white quinoa
Greek Feta cheese - one pack - 200-250g
Pine Nuts - a couple of handfuls, toasted on the dry frying pan
One spring onion
A bunch of coriander
A tea spoon or so of dry Harissa
Grated black pepper and salt to taste
A splash of olive oil
Instructions:
Cook beetroots in the boiling water until soft, but not mushy. Drain and leave to cool.
Cook quinoa in the water with one veg stock pot, make sure quinoa is well covered with water, you can drain the excess when it is cooked. When cooked - after 10-15 minutes of boiling, drain well and let it cool down on the colander.
When beetroot is cooled down, peal it and grate on the larger grater, not too small, alternatively, it could be sliced into small cubes, place grated beetroot into a medium ball.
Finely slice spring onion and add it to the ball with the beetroot.
Finely chop coriander and add it to the same ball.
Cut Feta into small cubes and add them to the ball.
Add cooled down quinoa, harissa, salt, grated black pepper, olive oil and toasted pine nuts.
Mix everything together, taste and adjust the seasoning if needed.
The salad could be eaten straight away while still warm, it is also delicious room temperature or straight from the fridge.
Enjoy!
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