Lunch
Beetroot & Quinoa Salad
Difficulty
Easy
Time
30 minutes
Serves
4
Diet
Gluten Free
Ingredients
200g quinoa
300g cooked beetroot
1 400g can of chickpeas
100g pomegranate seeds
100g sundried tomatoes
50g chopped parsley
Salt & pepper
Preparation
Cut beetroot into bite sized wedges.
Cook the quinoa according to packet instructions, usually 10-12 minutes in salted water, and then allow to cool.
Tip the quinoa into a large bowl and fluff with a fork to break up the grains.
Drain the chickpeas.
Mix all of the ingredients in a bowl and dress with 5-6 tablespoons of Baxters Beetroot Gochujang Dressing.
Serve immediately.
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