This dramatically coloured salad was inspired by a lunch I had in Dubai last year. It is super filling, and is the perfect accompaniment to any grilled meat especially lamb. In these photos I have added lamb steaks or grilled chicken tenderloins for some extra protien but it is perfectly delicious just on its own. It is a super easy salad - and can be made in as long as it takes to cook the quinoa. Take it to a BBQ or have it on its own as a meatfree dish. It's deliciously devouring!
Serves 2 with leftovers
INGREDIENTS
METHOD
INGREDIENTS
- 60g Quinoa per person plus water for cooking
- 4 Large cooked Beetroot
- 70g Rocket
- 125g Feta
- Juice of one lemon
- Cherry Tomatoes, halved
- 1 Red Onion, finely sliced
- 1/4 Cup toasted pine nuts
- Salt and pepper to season
METHOD
- Cook the quinoa as per packet instructions (usually 60g with 180ml water per person and bring to the boil, hen simmer until cooked through and the water dissolved)
- Finely mash the beetroot or even better finely chop in a food processor
- Stir the beetroot and lemon juice through the cooked quinoa, and season to taste
- add the cherry tomatoes and red onion, then stir through the rocket, pine nuts and crumble the feta (leave a little feta and nuts for garnish). Enjoy!
