Serves 4
This is also a good dinner option. Serve with steamed or roasted cod.
Make a batch to use for lunch/dinner over a couple of days and mix in other nuts/serve with another protein (tofu/halloumi/egg/ chicken)
Ingredients:
- A handful of baby spinach/rocket or other greens
- 3-4 medium beetroot (roasted and cooled) then chopped
- 1 cup quinoa – cooked and cooked (cook with bone broth for extra health supporting benefits)
- 3 tablespoons cup olive oil
- 3 large handfuls mixed herbs, such as flat leaf parsley, dill
- 2 spring onions finely sliced
- 2 tablespoons toasted pistachio
- crushed Juice 1 lemon
- 2 tsp sumac
- 1 tbsp pomegranate seeds
- 100g marinated feta, drained (optional)
Method:
- Pre heat the oven to 180 degrees and bake the beetroots for 1 hour or until you can insert a knife or skewer through the flesh
- Once cooked, peel and chop and leave to one side
- Meanwhile, cook the quinoa as per instructions. I cook with bone broth. Usually takes 10-15 minutes. Allow to cool
- Place the baby spinach/rocket leaves into a serving bowl
- Add the quinoa
- Roughly chop the herbs and stir them through the quinoa along with the spring onions, pistachio, lemon, 2 tsp sumac, 3 tbsp of olive oil, and season to taste
- Serve the quinoa salad topped with the beetroots, the pomegranate seeds. and scatter with the feta on top if using
Get ahead and save time:
Cook the beetroot well in advance, if refrigerated, bring back to room temperature before serving
Prepare the quinoa salad well in advance. It keeps well for a couple of hours at room temp or overnight in the fridge.
Quinoa can be swapped for rice, bulgur, buckwheat. Beetroots – can be swapped for roast cauliflower, pumpkin, caramelised Brussel sprouts or roast carrots. Pistachio – can be swapped for any nut such as almonds, hazelnuts or walnuts.
