Vegan quinoa and beetroot salad

Instructions

1 Thoroughly rinse the quinoa in a sieve under the cold tap, then put it into a pan with 200ml water and bring to the boil. Cover and simmer over a gentle heat for 15 min or until all the water has been absorbed and the quinoa is fluffy.

2 Put the beetroot into a large bowl, then add the cooked quinoa, vinegar, oil, sprouts and seed and fruit mix. Stir gently, then add the honey and salt to taste. Serve with the green leaves.