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e.g. gluten-free low cholesterol recipes, how to lower cholesterol
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This 'superfood' vegan salad recipe is packed with the wholesome goodness of beetroot and quinoa.
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.
Star ingredient: Flaxseed oil is a wonderful source of omega-3 for vegetarians and vegans, but in order to be effective and health-giving, it has to be very fresh, so keep it in the fridge and use within three to four weeks.
Calories 352 cal
Kilojoules 1473 kJ
Total fat 17.7 g
Saturated fat 2.1 g
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