Warm Beetroot and Quinoa Salad
Vegetarian
Gluten Free
Ingredients
- 1/2 cup quinoa
- 500g beetroot, pre-cooked, halved
- 4 courgettes, thickly sliced
- 1 Tbsp olive oil
- Salt and pepper, plus extra for dressing
- 1/2 cup walnuts
- 1 cup mesclun salad
- 1/4 cup mint leaves, plus extra leaves, to serve
- Dressing
- 1/3 cup mayonnaise
- 1/2 cup buttermilk
- 2 tsp lemon juice
- 1/2 small clove garlic, chopped
Method
1. Cook quinoa following packet instructions.
2. Meanwhile, preheat a barbecue hot plate to high heat. Toss beetroot and courgettes in oil. Season to taste. Grill beetroot for 5-7 minutes, turning. Set aside when cooked. Grill courgettes for 3-4 minutes, or until tender. Set aside.
3. Spread walnuts over half a piece of foil. Fold over, scrunching edges to seal. Place onto barbecue hot plate and cook for 2-3 minutes, until lightly toasted.
4. For the dressing, combine all ingredients in a small food processor. Process until smooth. Season to taste.
5. On a platter, place quinoa and top with vegetables, mesclun and mint. Drizzle generously with dressing and toss gently. Sprinkle with walnuts and remaining mint to serve.
Tip:
You can easily make your own buttermilk by mixing 3/4 cup milk with 2 teaspoons of lemon juice or white vinegar. Leave for a couple of minutes to curdle.
PER SERVE
• Energy 1629Kj • Protein 10g • Total Fat 24g • Saturated Fat 3g • Carbohydrates 31g • Sugars 18g • Sodium 927mg
Dietary and nutritional info supplied by NZ Nutrition Foundation
