- Prep Time:5 mins
- Cook Time:10 mins
Spinach & Quinoa Salad
Easy, fresh and full of goodness, this salad ticks all the right boxes. The baby beets are the perfect addition, giving the salad a burst of colour and sweetness. For an easy and impressive work lunch, simply cook the quinoa and pine nuts the night before and toss it all together at lunch time.
Original recipe by Cooking Quinoa | 1.12.14
+1 1 Can (425g) Edgell Baby Beets
- 3 cups cooked quinoa
- 250g fresh baby spinach, finely chopped
- 170g feta, crumbled
- 1 small red onion, chopped fine
- 2 tablespoons chopped fresh basil
- ½ cup balsamic vinegar dressing (plus more to taste)
- ¼ cup pine nuts, toasted
In a large bowl combine quinoa, spinach, feta, red onion and basil.
Toss with dressing.
DRAIN WELL AND QUARTER EDGELL BABY BEETS. ARRANGE ON SALAD.
Top with pine nuts to serve.
It’s important to rinse the quinoa before cooking to wash off the bitter coating on the outside.
Add your beetroot at the last minute to avoid turning your salad purple!
Healthy Tips: Try using reduced fat feta cheese. Make sure you use the balsamic vinegar sparingly.