Quinoa Salad with Avocado, Apple and Beetroot.

We had a lovely lunch yesterday, it was lovely and fresh and just perfect for this time of year. It works well both as a side dish for lunch or as the main dish for lunch. We had it for our main lunch and really enjoyed it.

Its a great recipe and its perfect for adaption. We personally didn’t see the point in the Quinoa and its the first time we’ve had this grain. Next time we are thinking of trying it with couscous or pasta. I think this dish will work well with both and once you’ve had it I am sure it will get ideas flowing on how you can use this recipe and adapt/change it depending on what you want.

We must say its great to find a recipe that tastes great and doesn’t need changing to make it work. Its perfect just the way it is but its also great for adaption if you want e.g we weren’t impressed with Quinoa and so will change it to another grain.

Quinoa Salad with Avocado, Apple and Beetroot.

Serves 4 | Preparation 20 minutes + cooling and chilling | Cook 20 minutes

Ingredients

For the salad:

  • 75g Quinoa
  • 1 ripe Avocado, stoned, peeled and sliced
  • 12 Cherry Tomatoes, halfed
  • 1/4 Cucumber, halved lengthways and sliced
  • 1/2 Red Apple, cored and diced or sliced
  • 1 medium Carrot, cut into matchsticks
  • 1 cooked beetroot, finely diced
  • 4 Spring Onions, finely sliced
  • 2 tbsp chopped Fresh Dill
  • 1 tbsp chopped Fresh Flat-leaf Parsley

For the dressing:

  • 1 clove Garlic, crushed
  • juice 1/2 Lemon
  • 1/2 tbsp French Mustard
  • 3 tbsp Walnut Oil (we used Rapeseed Oil)

Method

1.) To make the salad, rinse the quinoa thoroughly, place in a pan and pour over 250ml cold water. Bring to the boil and simmer for about 20 minutes, until the liquid is absorbed. Remove from the heat and allow to cool.

2.) Place the quinoa and remaining salad ingredients in a large container.

3.)To make the dressing, whisk together all the ingredients until well blended. Pour over the salad, toss gently and cover. Chill until ready to transport.

 

Copyright © Published By Vegetarian Living. Recipe and Styling: Liz Martin

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