When it comes to vegan recipes there are many dishes that we can prepare. If you want your menu to be varied and contain all the necessary nutrients, quinoa is an exceptional food for vegan diets. This seed contains a lot of protein and little fat, so if you haven’t tried it, what are you waiting for?
Ingredients to make Beetroot and quinoa salad:
- 1 unit of cooked beetroot
- 1 glass of Quinoa
- ½ unit of green pepper
- ½ unit of chives
- 1 pinch of salt
- 1 clove garlic
- 1 pinch of ground black pepper
- 2 tablespoons of olive oil
How to make Beetroot and Quinoa Salad:
- We gather all the ingredients to prepare the quinoa and beetroot salad.
- First, we cook the quinoa in plenty of boiling water with a little salt. Once cooked, drain and reserve.
- Tip: The cooking time depends on the manufacturer’s instructions.
- Cut the pepper and spring onion very thin and fry them with a little olive oil. Cook for a couple of minutes over low heat.
- Add the pine nuts and let them brown for 1 minute. After that time we add the quinoa, put a little salt and pepper, and remove from the heat.
- Separately, we cut the cooked beetroot into very thin slices. For this we can use a sharp knife or a mandolin.
- If you do not have cooked beets, you can cook them yourself in plenty of boiling water.
- Remember that this salad will be presented as beet millefeuille, so the cut is important.
- If you prefer to present it as a normal salad, you can cut the beetroot into small cubes.
- To present the salad, we interspersed a layer of beetroot with a bit of quinoa filling, until completing the salad in the form of a mille-feuille.
- Spray the top with a little olive oil spray.
- The quinoa and beetroot salad can be served as an appetizer or directly as a main course if we want to have a light dinner.
