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Organic Quinoa Salad with Beetroot, Feta and Baby Spinach

Serves 6-8

  • 300g organic quinoa
  • 200g baby spinach
  • 4 roasted beetroots, peeled and cubed
  • 100g marinated feta cheese
  • 3 tablespoons parsley, roughly chopped
  • For the dressing:
  • 2 teaspoons of currants
  • 4 tablespoons of sherry vinegar
  • 1 small clove garlic, finely chopped
  • 2 tablespoons extra virgin olive oil
  • Salt and pepper

 

1. Place the quinoa into a saucepan of salted, boiling water and simmer uncovered for 10 minutes. Strain and refresh under cold water - allow to cool.

2. Chop cooked beetroot into small cubes and wash baby spinach leaves. Roughly chop parsley.

3. For the dressing, heat currants and 2 tablespoons of sherry vinegar over a medium heat until currents are plump (1-2 minutes). Turn off heat.

4. Add remaining sherry vinegar, oil, garlic and a good pinch of salt and pepper.

5. To assemble salad - combine quinoa, spinach, beetroot, parsley and dressing. Crumble over feta cheese and add dressing. Give salad a gentle mix and serve.

Organic Quinoa Salad with Beetroot, Feta and Baby Spinach

Quinoa is considered a super food because it is rich in amino acids. It also offers an abundance in protein that is easily digestible. Quinoa is full of fibre, calcium and iron making it a healthy staple for pregnant women. It is available in red or white varieties at all major supermarkets in the healthy food isle or consult your health care store.     


 
Purchase Fiona Inglis' cookbook for more exciting ways to encourage both children and parents to explore their taste buds through growing and preparing healthy, seasonal recipes. It's sure to entice even the fussiest of eaters!