Salty avo, beetroot and crispy quinoa salad

November 10, 2013 (Last Updated: January 11, 2019)
Salty avo, beetroot and crispy quinoa salad recipe

Quinoa has its origins in the Andean region of Ecuador, Bolivia, Colombia and Peru. A grain-like crop, used primarily for its seeds and closely related to the beetroot and spinach family, it’s classified as a superfood due to its high protein content. Quinoa also ranks on the ‘pretty’ factor with a red variety that adds great colour to bowls and platters.

Salty avo, beetroot and crispy quinoa salad

Serves: 4 - 6
Cooking Time: 40 minutes

Ingredients

  • 200g (1 cup) quinoa
  • 500ml (2 cups) water
  • 45ml (3 tbsp) olive or avocado oil
  • To serve

  • 2 avocados, peeled and pitted
  • Maldon Sea Salt and freshly ground black pepper, to taste
  • 2 candy stripe beetroots, scrubbed and thinly sliced
  • 3 chicken breasts, roasted and sliced
  • red spring onions, sliced
  • fresh mint, to serve
  • Dressing

  • 60ml (¼ cup) olive or avocado oil
  • 45ml (3 tbsp) sherry vinegar
  • 30ml (2 tbsp) fresh thyme leaves
  • 15ml (1 tbsp) fresh oregano leaves
  • 15ml (1 tbsp) fresh mint, chopped
  • Maldon Sea Salt and freshly ground black pepper, to taste

Instructions

1

Combine the quinoa and water in a medium pot, bring to a boil then simmer until tender and all the water is absorbed, about 15 minutes. Set aside to cool.

2

Heat the oil in a large non-stick frying pan, add the quinoa and fry over medium-high heat for 15 minutes, turning every 3 minutes until golden in colour and slightly crisp.

3

Just before serving combine all of the dressing ingredients together and season well.

4

Pile the toasted quinoa on a serving platter, place avocado halves and scooped avo onto the platter together with beetroot slices, chicken slices, spring onions and mint. Pour the dressing over the salad and serve.

 

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