Quinoa salad with beetroot

This colourful bowl of goodness is great after any exercise as both quinoa and beetroot are foods rich in protein. Quinoa is one of the health food nuts’ (and the Guardian’s) favourite ingredients and we are no different! Have a go at this one, it’s super fresh and can be made in minutes!

Ingredients make enough for 2 people:

1/4 red or white cabbage (uncooked)

2 boiled and peeled beetroots

2 handfuls of quinoa boiled for 14 minutes

2 tablespoons of sunflower or sesame seeds

Fresh coriander, 1 fresh lime, balsamic vinegar and extra virgin olive oil to dress

Simply chop the cabbage and beetroot into a glass mixing bowl. Add the cooked and drained quinoa into the bowl and mix well until the quinoa has absorbed the colours. Chop in the coriander and drizzle the oil and vinegar over the top before filling your bowl. Toast the seeds in a dry pan over the flames. Add the toasted seeds and squeeze over a healthy splash of lime juice and eat up!

 

 

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