Beetroot, avocado and pumpkin seed quinoa salad

Serves: 8

Time to make: 1 hr , allowing for beetroot to cool

Ingredients

¾ cup quinoa
4 beetrootbeetsX (1.2kg)
1 teaspoon ground cumin
½ cup fresh mint and fresh basil, chopped
⅓ cup pumpkin seeds
400g can chickpeagarbanzoXsgarbanzosX, drained, rinsed
⅓ cup dates, diced
3 spring onions, finely chopped
1 ripe avocado, sliced
1 red onion, sliced
Dressing
1 lemon, zest and juice
3-4 tablespoons balsamic vinegar
2 tablespoons avocado oil

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Instructions

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1 Cook quinoa following packet directions. Place beetroot in a large pan of water. Cover and bring to the boil. Cook for 20 minutes or until tender when prodded with a knife. Drain then set aside cool.

2 Place cooked quinoa in a bowl. Sprinkle with cumin. Stir in half the herbs and pumpkin seeds, and all the chickpeas, dates and spring onions.

3 Slice beetroot, wearing gloves to prevent staining. Serve beetroot on quinoa salad, with avocado and red onion. Sprinkle with remaining herbs and pumpkin seeds. Mix dressing ingredients together and pour over salad.

Variations

Make it gluten free: Check ground cumin is gluten free.

HFG tip

You can make the salad ahead of time but only add beetroot just before serving.

Nutrition Info (per serve)

Calories 295 cal

Kilojoules 1240 kJ

Protein 9 g

Total fat 12 g

Saturated fat 2 g

Carbohydrates 35 g

Sugar 17 g

Dietary fibre 8 g

Sodium 170 mg

Calcium 90 mg

Iron 4.5 mg

Note: This nutrition analysis is a guide only. Nutrition composition will vary depending on the exact ingredients used. See our guides on your optimal daily nutrition intake, and supermarket shopping.