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October 15, 2012 | by  | in Opinion |
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Lovin’ From The Oven

Roasted Beetroot And Red Quinoa Salad

If any of you lovely folk have ever had the beetroot and quinoa salad from vicbooks, you know just what a tasty treat it is. Recently I had a ladies dinner party and attempted to recreate it for my guests, with great success. So now, I pass it on to you. Quinoa (pronounced keen-wah) is a gluten-free grain like cereal, rich in dietary fibre, magnesium and iron and it makes for an excellent salad. You can find it in most supermarkets and health stores.

What You Need:

  • 1 cup red quinoa, rinsed under cold water
  • 2 cups cold water
  • 4 medium beetroot, scrubbed and diced into 1.5cm cubes
  • Small handful of mint, chopped Half a block feta cheese, chopped 1⁄2 cup sliced almonds
  • 2 tbsp olive oil
  • 2 tbsp red wine vinegar
  • Salt and pepper to taste

What To Do:

Put the quinoa and cold water into a medium pot and bring to the boil, reduce heat and simmer until the water has all $ been soaked up (about 15-20mins). Meanwhile, heat oven to 200 degrees Celsius and roast beetroot until soft (about 20minutes). Cool beetroot and quinoa and then combine in a large bowl with mint, cheese and almonds. Pour over oil and vinegar and toss to combine. Season to liking and enjoy!

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