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Beetroot Quinoa Salad

Beetroot Quinoa Salad

  • 4 Serves
  • 15 minutes
  • 15 minutes

A healthy, bright salad bursting with colour and flavour.



1 cup quinoa
2 cups vegetable stock
1 fresh beetroot, peeled and grated
1 carrot, peeled and grated
2 cups baby spinach
1/3 cup roasted almonds, roughly chopped
1 tbsp dill, chopped
1 tbsp mint, chopped
1 garlic clove, crushed
3 tbsp apple cider vinegar
4 tbsp extra virgin olive oil
*Serving size calculator is approximate, feel free to adjust by adding a pinch here and there as needed


  1. In a saucepan over medium high heat, bring vegetable stock and quinoa to a boil.
  2. Reduce heat to low for a gentle simmer and cook for 15 minutes stirring occasionally until the quinoa has absorbed all the liquid. Remove from heat and cover the pot with a lid to let quinoa sit for a further 5 minutes to steam. When ready, remove the lid and fluff quinoa with a fork.
  3. To make the dressing, place garlic, herbs, vinegar and olive oil in a bowl. Whisk to combine. Season to taste.
  4. Assemble all salad ingredients and quinoa in a large bowl or platter. Pour dressing over the top and toss to combine.

Easy Swap

You can swap the quinoa for couscous.

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