Seasonal salad that is highly nutritious thanks to the wonderful quinoa that could be eaten as a filling lunch or served alongside fish or even fishcakes.

 

  • 200g cooked quinoa
  • 3 Parboiled beetroots, chopped into quarters
  • Crumbled feta
  • a handful of chopped watercress
  • olive oil

 

  1. Roast the beetroot on 200C until crispy on the outside
  2. Leave to cool and mix with the quinoa, feta and watercress
  3. Season accordingly

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