A bright summer salad with vibrant colours and a balanced flavour. It is high in fibre, vitamins and plant protein, which keeps you full, making it a good option for a diet.
اضافة اعلان
INGREDIENTS
• 1 cups quinoa
• 2 medium red beetroots
• 2 oranges, peeled and cut into slices or cubes
• 0.5 cups pomegranate seeds
• 2 cups water, for cooking the quinoa
• 2 tablespoons olive oil
• 1 tablespoons lemon juice
• 1 teaspoons honey (optional)
• 0.5 teaspoons salt, to taste
• 1 pinch black pepper
• 1 handful rocket or parsley leaves, for garnish
STEPS
1. Cook the quinoa: Rinse 1 cups quinoa well, then simmer it in 2 cups water, for cooking the quinoa until cooked and all the liquid is absorbed. Leave it to cool.
2. Roast the beetroot: Wrap the 2 medium red beetroots in foil and roast them in a preheated oven at 200°C until tender. You can also boil them in hot water until cooked. Once they have cooled slightly, peel them and cut into medium cubes.
3. Combine the salad: In a large bowl, mix the cooked quinoa with the beetroot cubes, 2 oranges, peeled and cut into slices or cubes orange pieces and 0.5 cups pomegranate seeds.
4. Make the dressing: In a small bowl, whisk 2 tablespoons olive oil with 1 tablespoons lemon juice, 1 teaspoons honey (optional), 0.5 teaspoons salt, to taste and 1 pinch black pepper.
5. Dress and serve: Pour the dressing over the salad and toss gently so the flavours are evenly distributed. Garnish with 1 handful rocket or parsley leaves, for garnish and serve immediately, or after a short chill.
