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Organic Red Quinoa with Beets, Olives, Red Onion and Feta Salad

By: Ramona Cuisine from ramonascuisine.com
Organic Red Quinoa with Beets Olives Red Onion and Feta Salad
Organic Red Quinoa with Beets Olives Red Onion and Feta Salad

"Lately, I’ve been so madly into quinoa, I cannot explain I could have quinoa every day three times a day, I am having it once or twice a day almost 3 days a week and still strongly, madly and deeply into it. It is such a versatile ingredient that can be mixed with absolutely anything and the result would be exceptionally beautiful, seriously. This organic red quinoa with beets, olives, red onion and feta cheese is an absolutely irresistable salad super high in protein. A gorgeous lunch but also makes a healthy n’ filling dinner. A colurful and total blast of nutritious ingredients, all on one plate."

NotesI have used a really nice winter salad mix consisting of mustard red and green frills, Claytonia and American Land cress only because this salad is in season at the moment and to support local produce. You could choose absolutely any salad you like like watercress, rocket salad, iceberg.

Serves2

Preparation Time15 min

Cooking Time15 min

Ingredients

  • 150 g red quinoa rinsed
  • 60 g feta cheese
  • 1 small beetroot
  • 60 g Mixed winter salad*
  • 8 black olives
  • 10 radishes
  • 1 red onion
  • 4 kumquats
  • 1 handful pecan nuts
  • 1 pinch Himalayan salt

Instruction

  1. Put the quinoa in a saucepan with 200 ml of water and a pinch of salt. Bring it to the boiling point and then turn the heat right down allowing it to gently simmer for about 12 to 15 minutes or until all the water has been nicely absorbed. If the heat is on high it will burn so it really is important that the heat is set on lowest once the water starts to boil.

  2. Once the quinoa has been cooked and it’s all ready drain any water if any left (there shouldn’t be any) and set aside. I do cook my quinoa in advance so that it’s nice and cold when I use it for this type of salad, however you can choose to use it in warm salads especially when adding poached eggs or meats.

  3. Into a bowl, mix the quinoa with the grated beetroot, chopped radishes and onion, chopped parsley, the olives.

  4. Serve on a bed of mixed salad leaves and sprinkle over some chia seeds, crumbled Feta cheese pumpkin seeds and nuts for some extra omega-3 goodness.

  5. Serve with a nice drizzle of cider or balsamic vinegar.

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