Free Healthy Recipe - Quinoa Crunch and Beetroot Salad

Dairy free, Gluten free, Low GI, Wheat Free

A nutty, crunchy salad with the goodness of antioxidant-rich beetroot and parsley. For extra protein, serve alongside grilled chicken or fish or add a can of tuna for a delicious easy lunch.

Recipe source - VitaSoy

500 ml rice milk
150 grams quinoa
1 tbsp ginger, freshly grated
500 grams whole fresh beetroot, trimmed and grated
5 spring onions chopped
2 cups parsley, roughly chopped
1 cup mint leaves, roughly chopped
50 grams almonds, lightly toasted and chopped
45 grams hazelnuts, roughly chopped
1 lemon rind and juice only
1 tbsp olive oil

Place the quinoa, rice milk, ginger, salt and pepper into a heavy based
saucepan. Bring to the boil and simmer, while partially covered, over a low heat for 15 minutes or until just tender and the ricemilk is absorbed. Set aside to cool.

Combine the cooked quinoa with beetroot, spring onions, herbs, nuts, lemon rind and juice, olive oil and rocket or spinach leaves and toss well.
Check seasoning and add salt and pepper, if required.

Vegetarians may benefit from buying protein-enriched ricemilk to boost their daily intake of protein.

Makes 6 servings

Scale recipe to serves

Prep Time: 10 mins
Cooking Time: 15 mins
Ready in: 25 mins

Suitable for:
Lunch, Side Dish
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Nutritional Information - Per Serve
Kj 1390 kj
Calories 332 kcal
Fat 15 g
Saturated Fat 1.3 g
Total Carbohydrate 36.8 g
Total Protein 10.3 g
Fibre 7.8 g

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