Page title and description

Salads
Beetroot, carrot and quinoa salad, with sprouting seeds
Ingredients
- 100g quinoa, rinsed well in a sieve
- 3 tbsp olive oil
- 2 tbsp clear honey
- 2 tbsp vinegar
- 1 tbsp wholegrain mustard
- 2-3 bunched beetroot, peeled and coarsely grated or in matchsticks
- 2 large or 3 smaller carrots, coarsely grated or cut into matchsticks
- 1 pot of mixed sprouting seeds
- 75g pumpkin seeds
- 75g sunflower seeds
- 75g raisins, soaked in a mug of water for 20 mins to plump up, then drained
- salt and pepper
Method
Prep time:
20 min
PT20M
Cooking time:
15 min
PT15M
-
Step 1
Put the quinoa in a pan and cover with plenty of water. Bring to the boil and cook for 15 minutes, until just tender. Drain and rinse under cold water to cool. -
Step 2
Drain again. Stir together the olive oil, honey, vinegar and mustard in a large bowl. -
Step 3
Add the rest of the ingredients and toss gently to combine, seasoning with salt and pepper to taste.