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Quinoa Salad with Roasted Beetroot

Quinoa Salad with Roasted Beetroot:

Serves 1




  • 1/2 cup quinoa
  • 1 beetroot, trimmed, scrubbed
  • 1 tsp olive oil
  • 1 tsp red wine vinegar
  • 1 tsp honey
  • ¼ tsp wholegrain mustard
  • 4 stalks asparagus
  • ½ apple, quartered, sliced
  • 20g feta cheese, crumbled
  • 1 tbsp pepitas


  1. Preheat oven 190°C. wrap eetroot in foil. Place on a baking tray and roast for 30 minutes or until tender. Discard foil. Roughly chop beetroot.
  2. Meanwhile, cook quinoa according to packet instructions.
  3. Whisk the oil, vinegar, honey and mustard in a bowl. Season.
  4. Steam asparagus until tender in a little water in a small saucepan over medium heat.
  5. Combine quinoa, apple, feta cheese and the dressing in a bowl. Add beetroot and asparagus. Toss gently to combine and sprinkle with pepitas.