Roast Beetroot, Quinoa & Chickpea Salad

Salad Ingredients

  • 3x medium beetroots

  • 4 cups mixed organic leafy’s

  • 1 can chickpeas (drained & rinsed)

  • 2/3 cup dry quinoa

  • 1 bunch broccolini

  • 1/4 cup chopped walnuts

  • 50g danish white cheese or feta

Method

  1. Pre-heat oven to 180 degrees.

  2. Chop broccolini into bite sized pieces and steam for 2-3minutes. Broccolini should still be crunchy. Set aside to cool.

  3. Cook quinoa to packet instructions using once cooked fluff with a fork and allow to cool.

  4. Chop beetroot into 1 inch sized cubes, dress in olive oil, salt and pepper. Then bake in oven for 40-50mins, or until cooked through and browning on the outside. Remove from oven allow to cool before assembling salad.

  5. Assemble salad by combining all ingredients in a large salad bowl / plate.

Serving suggestions

  • Divide into 2 serves and enjoy as it is

  • Add salsa verde for extra *recipe below

  • Divide into 3-4 serves and add additional protein

Need more protein? Just add+…

  • 150g grilled chicken

  • 150g grill fish

  • 1 can wild caught tuna slices

  • 2x boiled eggs

  • 1 cup garden peas

Salsa Verde

  • 1 cup coriander

  • 1/2 cup parsley

  • 1 garlic clove

  • 1/4 cup extra virgin olive oil

  • 1 tbsp red wine vinegar

  • 1 tbsp lemon juice

  • S&P

  • *Blend in a high powered food processor or bullet blender

Georgie Gorman