Are you looking for a new vegetarian lunch or dinner ideas? Would you like to try something new? Try this vegetarian quinoa salad with beetroot, carrot and spinach – it’s going to become your favourite!
Preparation: 30 minutes
Cooking: 15 minutes
Vegetarian Quinoa Salad
- 2 cups quinoa rinsed, cooked
- 3 cups filtered water
- 1 cup tinned chick peas, rinsed and drained
- 1 cup pepitas, toasted
- 3 medium raw beetroots, peeled, cubed
- 3 large carrots, peeled, grated
- 2 cups baby spinach
- 2 avocadoes, cubed
- 2 cups cherry tomatoes, halved
- 3 cloves garlic, finely chopped
- 3 tablespoons extra virgin olive oil
- 3 tablespoons organic apple cider vinegar with the mother
- 2 tablespoons lime juice
- 1 tablespoon fresh mint, finely chopped
- ½ teaspoon Himalayan salt
- ½ teaspoon ground black pepper
- ½ teaspoon row honey
- ½ teaspoon Dijon mustard
To cook the quinoa: Rinse the quinoa in a fine mash colander under running filtered water for a minute. Combine the rinsed quinoa and 3 cups of filtered water in a medium-sized saucepan. Bring the mixture to a boil, then reduce the heat and cook covered for 15 minutes, stirring occasionally. Remove the quinoa from the heat and let it rest, covered, for 5 minutes. Uncover the pot, drain the excess water, stir with a fork and set aside to cool.
In a small pan, toast the pepitas over low heat, stirring frequently, until fragrant and golden brown, about 5-7 minutes. Set aside to cool, stirring occasionally.
Soak vegetables in a baking soda solution for 15 minutes, rinse and dry.
Rinse the chickpeas in a mesh strainer under filtered water until the water runs clear. Leave aside to drain.
To prepare the vegetables, dice the beetroot, finely chop garlic, grate the carrot, dice the avocadoes and half the cherry tomatoes. Transfer to a large serving bowl, add the chickpeas, spinach, pepitas and quinoa and toss well to combine.
In a small bowl, combine olive oil, apple cider vinegar, lime juice, Dijon mustard, freshly chopped mint leaves, honey, salt and pepper and mix until emulsified.
Drizzle the dressing over the salad and gently toss to combine.
Divide the salad onto serving plates.
*Serve with grilled haloumi cheese and boiled egg halves.
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➥ DISCLAIMER: This post is not intended to replace medical treatment. The information provided is for educational purposes only and does not constitute medical advice.