A healthy, bright salad bursting with colour and flavour.
Prep Time
10 minutes
Cook Time
15 minutes
Ingredients
(must be available to buy in-store and online)
- 1 cup Community Co. quinoa
- 2 cups vegetable stock
- 1 fresh beetroot, peeled and grated
- 1 carrot, peeled and grated
- 2 cups Community Co. baby spinach
- ⅓ cup Community Co. roasted almonds, roughly chopped
Dressing:
- 1 tbsp dill, chopped
- 1 tbsp mint, chopped
- 1 garlic clove, crushed
- 3 tbsp apple cider vinegar
- 4 tbsp Community Co. extra virgin olive oil
How to make
- In a saucepan over medium high heat, bring vegetable stock, and quinoa to a boil. 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.
- To make the dressing, place garlic, herbs, vinegar, and olive oil in a bowl. Whisk to combine. season to taste.
- Assemble all salad ingredients and quinoa in a large bowl or platter. Pour dressing over the top and toss to combine.
