Beetroot, avocado and pumpkin seed quinoa salad
- 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
- 1 lemon, zest and juice
- 3-4 tablespoons balsamic vinegar
- 2 tablespoons avocado oil
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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.
Make it gluten free: Check ground cumin is gluten free.
You can make the salad ahead of time but only add beetroot just before serving.
Nutrition Info (per serve)
Total fat 12g
–Saturated fat 2g
Dietary fibre 8g
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