Recipes
Beetroot, squash & quinoa salad
Quinoa is a good source of protein and it's gluten-free, making it a great alternative to cous cous
Quinoa is a good source of protein and it's gluten-free, making it a great alternative to cous cous
(3 votes)
Cook: 45 Mins
Serves: 4
Price: £1.50 per serving
Nutritional Information
Each 290g serving contains
Energy
2114kj
505kcal
2114kj
505kcal
25%
Fat
19.7g
19.7g
Med
28%
28%
Saturates
3.2g
3.2g
Med
16%
16%
Sugars
19.7g
19.7g
High
22%
22%
Salt
0.29g
0.29g
Low
5%
5%
2
of your 5-a-dayof your reference intake.
Typical energy values per 100g:
729kj/174kcal
Typical energy values per 100g:
729kj/174kcal
Ingredients
400g pack Growers Selection Butternut Squash & Sweet Potato
5 tbsp mild olive oil
1/2 300g pack Asda Long Life Cooked Beetroot
2 tbsp balsamic vinegar
1 tbsp clear honey
300g Good & Balanced Quinoa, rinsed
1 level tsp Dijon mustard
2 ripe avocados
80g pomegranate seeds
Method
1
Pre-heat the oven to 200C/180C Fan/Gas 6. In a roasting tin, toss the squash and sweet potato with 1 tbsp of the oil.
2
Cut each beetroot into 8 wedges and put in another roasting tin. Mix together 1 tbsp olive oil, 1 tbsp balsamic vinegar and 2 tsp honey. Toss with the beetroot to coat.
3
Roast all the vegetables in the oven for 30-35 minutes, until tender.
4
Put the quinoa in a pan, cover with water and heat until simmering. Cover the pan and simmer for 20 minutes, then drain well.
5
Whisk together the rest of the oil, vinegar and honey plus the mustard. Season, then stir into the quinoa along with the roasted vegetables.
6
Peel, stone and slice the avocados. Arrange on the quinoa salad. Scatter over the pomegranate seeds.