Beetroot, seeds and avocado quinoa salad

Instructions

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.