Quinoa and beetroot citrus salad
8
Points®
Total time: 30 min • Prep: 10 min • Cook: 15 min • Serves: 4 • Difficulty: Easy
The lovely tart citrusy flavours of this beetroot and quinoa salad pair perfectly with crumbled goat’s cheese
Ingredients
Quinoa
1 cup(s), (105g), rinsed
Frozen green peas
1 cup(s), (120g)
Dijon mustard
2 tsp
Lemon juice
1 tbs
Olive oil
1 tbs
Beetroot
450 g, quartered
Orange(s)
1 medium, segmented
Raw almonds
2 tbs, chopped
Soft goat's cheese
50 g, crumbled
Instructions
1
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.
2
Whisk mustard, juice and oil in a large bowl. Add quinoa, peas, beetroot, orange, almonds and goat’s cheese and toss gently to combine.
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