A nutty, crunchy salad with the goodness of antioxidant-rich beetroot and parsley. For extra protein, serve alongside grilled chicken or fish or add a can of tuna for a delicious easy lunch.
Recipe source - VitaSoy
Place the quinoa, rice milk, ginger, salt and pepper into a heavy based
saucepan. Bring to the boil and simmer, while partially covered, over a low heat for 15 minutes or until just tender and the ricemilk is absorbed. Set aside to cool.
Combine the cooked quinoa with beetroot, spring onions, herbs, nuts, lemon rind and juice, olive oil and rocket or spinach leaves and toss well.
Check seasoning and add salt and pepper, if required.
Vegetarians may benefit from buying protein-enriched ricemilk to boost their daily intake of protein.
Makes 6 servings
| Prep Time: | 10 mins |
| Cooking Time: | 15 mins |
| Ready in: | 25 mins |
Suitable for: |
|
| Lunch, Side Dish | |
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| Nutritional Information - Per Serve | |
| Kj | 1390 kj |
| Calories | 332 kcal |
| Fat | 15 g |
| Saturated Fat | 1.3 g |
| Total Carbohydrate | 36.8 g |
| Total Protein | 10.3 g |
| Fibre | 7.8 g |
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