Roasted beetroot, quinoa and pomegranate salad is a vibrant summer dish that combines fresh flavors with eye-catching colors.
It is packed with fiber, vitamins and antioxidants, while quinoa provides plant-based protein that helps keep you feeling full for longer. Here's how to make it.
اضافة اعلان
Ingredients:
1 cup quinoa
2 medium beetroots
2 oranges, peeled and cut into slices or cubes
½ cup pomegranate seeds
2 cups water (for cooking the quinoa)
2 tablespoons olive oil
1 tablespoon lemon juice
1 teaspoon honey (optional)
Salt, to taste
A pinch of black pepper
Arugula or parsley leaves, for garnish
Method:
Rinse the quinoa thoroughly, then cook it in the water until tender and all the liquid has been absorbed. Set aside to cool.
Wrap the beetroots in aluminum foil and roast them in a preheated oven at 200°C (400°F) for 45–60 minutes, or until tender.
Alternatively, boil them until cooked through. Once cool enough to handle, peel and cut them into medium-sized cubes.
In a large bowl, combine the cooked quinoa, beetroot, orange pieces and pomegranate seeds.
In a small bowl, whisk together the olive oil, lemon juice, honey, salt and black pepper.
Pour the dressing over the salad and toss gently until everything is evenly coated.
Garnish with arugula or parsley leaves and serve immediately, or chill briefly before serving for an even more refreshing taste.
