Beetroot, avocado and pumpkin seed quinoa salad

Instructions

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.