Quinoa, beetroot and feta salad
An energy-rich salad for lunch. The freshness comes from the rocket. If you don’t have any, swap it for some lamb’s lettuce!
Seasons & months
Preparation
-
Step 1
Wash the quinoa (in a sieve). Cook it in twice its volume of water (a rice cooker is perfect for cooking quinoa). Season it lightly with salt.
Drain it if needed.
-
Step 2
Make the vinaigrette. Mix it with the cooled quinoa, the beetroot and feta cut into dice, the coriander and the shredded rocket.
-
Step 3
Keep in the fridge until the last moment.
Recipe photos
Nutritional values
per serving
Recipe for 1 person
Calories
44
kcal
Protein
1,7
grams
Carbohydrates
8,6
grams
Fat
0,2
grams
Fibre
2
grams
Estimated values, calculated automatically from the ingredients' nutritional data.
Recipe by
