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e.g. gluten-free low cholesterol recipes, how to lower cholesterol
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This tasty vegetarian salad of quinoa, beetroot, seeds and avocado is high in fibre and iron and great for lunch, dinner or to feed a crowd at the summertime BBQ. Quick and easy to make with 2 1/2 serves of vegetables, this is a super healthy go-to salad.
1 Peel beetroot then place in a large pan of water. Cover and bring to the boil. Simmer for 20 minutes, or until tender when prodded with a knife. Drain and set aside to cool. When cooled, cut in chunks.
2 While beetroot is cooking, cook quinoa following packet directions. Set aside to cool.
3 Combine all dressing ingredients. Pour dressing over cooled beetroot and set aside.
4 On a serving platter or large serving dish, create 2-3 layers of quinoa, beetroot, dressing, dates, feta, spring onion, red onion and herbs.
5 Top with avocado then sprinkle over paleo savoury mix.
Make it gluten free: Check ground cumin is gluten free.
Calories 482 cal
Kilojoules 2020 kJ
Total fat 22 g
Saturated fat 7 g
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What is paleo savoury mix?
Hi Di, it’s a mix of seeds and nuts, seasoned with organic herbs and spices, used for topping soups, salads and roast veges. Look for similar products in the health food aisle if your supermarket, or make your own using lightly toasted roughly chopped seeds (such as sunflower, pumpkin and chia) and nuts like almonds and cashews.