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Photo of Quinoa and beetroot citrus salad by WW

Quinoa and beetroot citrus salad

8
Points®
Total Time
30 min
Prep
10 min
Cook
15 min
Serves
4
Difficulty
Moderate
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.

Notes

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.

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