Beetroot, seeds and avocado quinoa salad
- 1.2kg beetrootbeetsX
- 1 ¼ cups white quinoa
- ⅓ cup raw pitted dates, diced
- 200g feta
- 3 spring onions, finely chopped
- 1 red onion, sliced
- ¼ cup chopped fresh mint
- ¼ cup chopped fresh basil
- 1 ripe avocado, sliced
- ⅓ cup savoury mix
- 1 lemon, zest and juice
- 3-4 tablespoons coconut balsamic dressing
- 2 tablespoons extra virgin olive oil
- 1 teaspoon ground cumin
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.
Make it gluten free: Check ground cumin is gluten free.
Nutrition Info (per serve)
Total fat 22g
–Saturated fat 7g
Dietary fibre 13g
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