Beetroot Feta and Quinoa Salad
Ingredients
- 1 large cooked beetroot, cut into small chunks
- 80 g feta cheese, crumbled
- 250 g cooked quinoa, cooled
- 120 g canned chickpeas, drained
- 100 g cucumber, chopped into small chunks
- 1 tbsp chopped chives
- 1 tbsp chopped parsley
- 3 tbsp extra virgin olive oil
- 1 tbsp cider vinegar
- 1/2 tsp Djon mustard
- 1/4 tsp salt
- black pepper to taste
- 2 handfuls mixed lettuce leaves
Instructions
- Prepare the dressing - in a small bowl, whisk together the olive oil, vinegar, Dijon mustard, salt, and pepper until well combined. Set aside.
- Assemble the salad - reserve a tablespoon of the chopped parsley for a garnish. Then, in a large mixing bowl, combine the cooked quinoa, chickpeas, crumbled feta cheese, chopped cucumber, chopped chives and the remaining parsley.
- Dress the salad and add beetroot - drizzle the dressing over the salad and toss gently to combine. Then add the beetroot and toss once more. Try not to over-mix or the beetroot may turn everything purple! Taste and add more salt and pepper if required.
- Serve - serve the salad on a bed of mixed lettuce leaves with the reserved parsley sprinkled on top.