modern australianmaingluten freeTM7
Beetroot, feta & quinoa salad
Lunches sorted for two days
testing
Method
- 1
Add quinoa, water, and salt to bowl. Place lid on. Cook.
15 minspeed 1100°Creverse - 2
Drain quinoa in simmering basket. Spread on a tray to cool slightly.
- 3
Rinse the bowl. Add all dressing ingredients. Emulsify.
20 secspeed 5 - 4
In a large bowl, combine cooled quinoa, beetroot, feta, rocket, herbs, and pumpkin seeds. Drizzle with dressing and toss gently. Serve at room temperature.
Belinda's tips
- Cook the quinoa the day before — the salad tastes better when everything is fully cool.
- Travels well in jars: dressing at the bottom, then quinoa, then leaves on top. Shake to serve.
Variations
- Add 200g cooked chicken or lamb for a more substantial main.
- Swap quinoa for farro or pearl barley for a chewier texture.