Quinoa and beetroot citrus salad
The lovely tart citrusy flavours of this beetroot and quinoa salad pair perfectly with crumbled goat’s cheese
1 cup(s), (105g), rinsed
Frozen green peas
1 cup(s), (120g)
450 g, quartered
1 medium, segmented
2 tbs, chopped
Soft goat's cheese
50 g, crumbled
- Place quinoa in a large saucepan with 2 cups (500ml) cold water and bring to the boil over medium heat. Reduce heat, cover and simmer for 12 minutes. Add peas and cook for a further 2 minutes or until all the water has been absorbed and peas are tender. Transfer to a large heatproof bowl. Cool for 5 minutes.
- Whisk mustard, juice and oil in a large bowl. Add quinoa, peas, beetroot, orange, almonds and goat’s cheese and toss gently to combine.
SERVING SUGGESTION: Blanched broccoli and asparagus salad drizzled with lemon juice.TIP: Steam or boil fresh beetroot for 40-45 minutes or until tender instead of using canned beetroot.