Prep
5 mins

Cooking
35 mins

Serves 4

Beetroot

Ingredients

Serves: 4

    • 1 cup quinoa, rinsed
    • 1 tin of chickpeas, drained
    • 1 1/2 cups water
    • 1 teaspoon olive oil
    • ½ teaspoon salt
    • 1/2 teaspoon pepper
    • 1/2 teaspoon garlic powder
    • 1/2 teaspoon ground cumin
    • 1/2 teaspoon ground coriander
    • 1/2 teaspoon mixed herbs
    • 1 pack of Florette no-vinegar Beetroot, roughly diced
    • 2 tablespoons olive oil
    • 2 tablespoons red wine vinegar
    • Zest of 1 orange
    • Juice of 1 orange
    • 1 teaspoon honey (or maple syrup if Vegan)

Method

  1. Rinse the quinoa twice in cold water.
  2. In a heavy-based pan add the quinoa, chickpeas, water, olive oil, salt, pepper, garlic, spices and herbs.
  3. Stir once and bring to the boil, then lower the heat and cover to simmer gently for around 15 minutes or until all the water has absorbed. Turn off the heat and leave to stand for 10 minutes with the lid on (it will continue cooking.)
  4. In a bowl mix the chopped beetroot with olive oil, vinegar, orange zest and juice and honey.  Add the cooked quinoa mix and stir through.
  5. Serve on top of your favourite Florette leaves and top with chopped nuts like toasted almonds and dukkah.  This is a great recipe to make ahead for quick lunches or weekly meal prep!
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