Russian Beetroot & Quinoa Salad
Serves: 2-4
Ingredients:
- 1 cup Lotus Organic Tri-Colour Quinoa
- 2 tbsp lemon juice
- 2 medium beetroots, diced
- 1/2 butternut pumpkin diced
- 2 tbsp fresh dill, chopped
- 1 packet rocket leaves
- 1/2 lemon, zest
- 1/2 block of goats feta
- Salt and pepper to taste
Method:
Pour quinoa in a pot with 2 cups of water and cook over medium heat for 15 minutes. Once cooked, strain and allow to cool. Season with salt and pepper. Roast beetroots and pumpkin at 180⁰C for 30-45 minutes or until cooked through. Mix dill, lemon zest and juice together to make a dressing. Arrange rocket leaves, quinoa, beetroot, pumpkin, crumbled feta in a bowl. Drizzle dressing over the top and serve.