organic red quinoa with beets, olives, red onion

Name: Organic red quinoa with beets, olives, red onion
Prep time: 15 min
Cook time: 15 min
Yield: 2
Cuisine: Mediterranean
Ingredients: 150 g red quinoa rinsed; 60 g feta cheese; 1 small beetroot; 60 g mixed winter salad*; 8 black olives; 10 radishes; 1 red onion; 4 kumquats; 1 handful pecan nuts; 1 pinch himalayan salt; 2 tbsp cider vinegar balsamic is great too; 2 tbsp chia seeds; 4-5 springs fresh herbs i used parsley; 1 pinch or two of freshly ground black pepper or chilli flakes optional; 2 tbsp pumpkin seeds

This organic red quinoa with beets, olives, red onion and feta cheese is an absolutely irresistable salad super high in protein. A gorgeous lunch but also makes a healthy n’ filling dinner. A colurful and total blast of nutritious ingredients, all on one

review

a recipe by

Ramona's Cuisine -

@ramonascuisine

New York, NY

I have used a really nice winter salad mix consisting of mustard red and green frills, Claytonia and American Land cress only because this salad is in season at the moment and to support local produce. You could choose absolutely any salad you like like watercress, rocket salad, iceberg.

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serves 2 people

prep time 15 Min

cook time 15 Min

method Slow Cooker Crock Pot

Ingredients For organic red quinoa with beets, olives, red onion

150 g red quinoa rinsed
60 g feta cheese
1 small beetroot
60 g mixed winter salad*
8 black olives
10 radishes
1 red onion
4 kumquats
1 handful pecan nuts
1 pinch himalayan salt
2 tbsp cider vinegar balsamic is great too
2 tbsp chia seeds
4-5 springs fresh herbs i used parsley
1 pinch or two of freshly ground black pepper or chilli flakes optional
2 tbsp pumpkin seeds

How To Make organic red quinoa with beets, olives, red onion

1
Put the quinoa in a saucepan with 200 ml of water and a pinch of salt. Bring it to the boiling point and then turn the heat right down allowing it to gently simmer for about 12 to 15 minutes or until all the water has been nicely absorbed. If the heat is on high it will burn so it really is important that the heat is set on lowest once the water starts to boil.

2
Once the quinoa has been cooked and it’s all ready drain any water if any left (there shouldn’t be any) and set aside. I do cook my quinoa in advance so that it’s nice and cold when I use it for this type of salad, however you can choose to use it in warm salads especially when adding poached eggs or meats.
3
Into a bowl, mix the quinoa with the grated beetroot, chopped radishes and onion, chopped parsley, the olives.
4
Serve on a bed of mixed salad leaves and sprinkle over some chia seeds, crumbled Feta cheese pumpkin seeds and nuts for some extra omega-3 goodness.
5
Serve with a nice drizzle of cider or balsamic vinegar.
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organic red quinoa with beets, olives, red onion

Ingredients For organic red quinoa with beets, olives, red onion

How To Make organic red quinoa with beets, olives, red onion

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