Ingredients

• 1cup quinoa cooked in 2 cups of stock
1 big raw beetroot or 2 medium chopped and roasted

Dressing: Whisk
• 1 cup olive oil with 2-3 tbsp balsamic vinegar or lemon juice,
• 1 tsp Dijon mustard
• 1 crushed garlic clove.

Method

1 .

1. Cook 1 cup of quinoa in 2 cups of water or broth, then let it cool.
2. Beets: Roast beets at 200C for 30–45 mins for sweetness, or use raw grated beets for crunch.
3. Dressing: Whisk together 1 cup olive oil with 2-3 tbsp balsamic vinegar or lemon juice, 1 tsp Dijon mustard, and 1 crushed garlic clove.
4. Mix all ingredients
5. Experiment with adding other salad items and flavours