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e.g. gluten-free low cholesterol recipes, how to lower cholesterol
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Sweet, savoury, creamy and crunchy – all in one bowl! This beetroot and avocado quinoa salad combines naturally sweet dates, tangy feta and fresh herbs with a cumin-spiced dressing. A colourful vegetarian dish that’s as lovely to serve as it is to eat.
1 Peel beetroot and place in a large pan of water. Cover and bring to the boil over high heat. Simmer for 20 minutes until tender. Drain and set aside to cool. When cooled, cut into chunks.
2 Meanwhile, cook quinoa following packet directions. Set aside to cool.
3 In a small bowl or jar, 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, dates, feta, spring onion, red onion and herbs.
5 Top with sliced avocado and sprinkle over seed mix to serve.
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.