A Beetroot, Feta & Quinoa Salad

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I have a tremendously healthy salad recipe for today. One that we had last night and has left me vitalised! Low fat, high in protein and fibre and so very tasty. I felt so good eating it and I still have some left over for lunch.

Perfect for a summer’s evening with a cheeky glass of crisp white wine if you want πŸ˜‰ I’ll be experimenting and creating more salads this season. Can’t wait to share them with you all.

I will be serving some @ Angie’s Fiesta Friday Party

Have a terrific day! Much love D x

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INGREDIENTS

1 cup quinoa
1 raw peeled and grated beetroot
3 spring onions finely sliced
1 big tomato roughly chopped
1 tin roseca/borlotti beans rinsed & drained
Feta cheese crumbled (low fat)
Handful of sunflower seeds
1tbsp olive oil
Juice of half a lemon
1/4 tsp garlic granules
Salt to taste

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METHOD

Put the quinoa to in a small saucepan and cook upon instruction. I tend to cook it like pasta. Bring the water to a boil and then simmer for 15 to 18 minutes. Drain and set aside

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In a large bowl add the rest of the ingredients in order according to the pictures. Leaving the beetroot til the end..ish. This way you cab minimize the addition of the deep pink colour to the salad

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Crumble in the feta last and fold in

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Serve alone or with some buttered whole grain pitta bread

I will be serving some @

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66 thoughts on “A Beetroot, Feta & Quinoa Salad

  1. Hi Dimple – thanks for bringing this delicious salad to share with everyone at FF#24. I love the beans combined with the quinoa, beets and feta – lovely lovely flavours and textures. Happy Fiesta Friday!

  2. The curious case of Quinoa :/ i am unable to get this product in my vicinity 😦 i am so tempted to try quinoa after seeing so many ways of making them. This looks so healthy with a gorgeous color πŸ™‚

  3. I love the presentation of this beautiful salad. Looks almost too good to eat, but won’t let that stop me. My garden beets will be ready to pick soon, and I like to make something which stretches them out and shows them off at their best, so this is a great recipe for me to bookmark. Thanks for bringing it to Fiesta Friday.

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