Quinoa, Beet and Goats Cheese Salad

Fresh and Tasty Salad Bursting with Flavour.
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Print Recipe
Prep Time: 5 minutes
Cook Time: 15 minutes
Total Time: 20 minutes
Course: Main Course, Salad
Cuisine: Mediterranean
Keyword: Dairy Free, Gluten Free, Main Course, Quick, Salad, Vegetarian
Servings: 4 Servings
Calories: 425kcal

Ingredients 

  • 170 grams Raw Quinoa
  • 2 Small Beets (Cooked, Chopped)
  • 4 Handfuls Rocket
  • 100 grams Goat Cheese (Crumbled)
  • 60 grams Dried Cranberries
  • 30 grams Walnuts (Roughly Chopped)
  • 2 tbsp Olive Oil
  • ¼ Lemon (Juice Only)
UK Measurements – US Measurements

Instructions

  • Cook quinoa according to instructions on packaging.
  • Once quinoa is cooked, divide it between two serving bowls. Add chopped beetroot, rocket and crumbled goat cheese.
  • Finally top with cranberries and walnuts. To serve, season with salt and pepper, and drizzle with olive oil and lemon juice.

Notes

Nutrition

Calories: 425kcal | Carbohydrates: 44g | Protein: 14g | Fat: 22g | Saturated Fat: 5g | Cholesterol: 12mg | Sodium: 127mg | Potassium: 415mg | Fiber: 6g | Sugar: 13g | Vitamin A: 272IU | Vitamin C: 6mg | Calcium: 69mg | Iron: 3mg

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