Beetroot & quinoa salad with tamarind dressing

Name: Beetroot & quinoa salad with tamarind dressing
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 2 servings
Ingredients: 10 grams pumpkin seeds; 2 tbsp tamarind paste; 1 lime; 1 tsp maple syrup; 1 tbsp sunflower oil; 250 grams merchant gourmet red & white quinoa; 250 grams duchy organic cooked beetroot; 90 grams wild rocket; 40 grams essential english goat's cheese

Prep: 10 minsCook: 10 mins

Prep

10 mins

Cook

10 mins

Servings

Difficulty

Easy

Gluten-FreeVegetarianNut-FreeEgg-Free

(0)

This vibrant beetroot and quinoa salad has become my go to lunch when I want something nutritious but don't have much time. The beauty of using pre cooked beetroot and quinoa means you're done in under twenty minutes, which is perfect for busy weekdays. I love how the tangy tamarind dressing brings everything together with its complex sweet and sour notes. Quinoa is packed with complete protein and all nine essential amino acids, making this salad genuinely satisfying. Topped with creamy goat's cheese and peppery rocket, it's a simple yet impressive dish that tastes far more elaborate than it actually is.

Ella x

Ingredients

Servings:

10 gramspumpkin seeds
2 tbsptamarind paste
1lime(juice)
1 tspmaple syrup
1 tbspsunflower oil
250 gramsmerchant gourmet red & white quinoa
250 gramsduchy organic cooked beetroot(cut into wedges)
90 gramswild rocket
40 gramsessential english goat's cheese(crumbled)

Detail level

Instructions

1
Preheat the oven to 180°C, gas mark 4. Place the pumpkin seeds in a small roasting tray and roast for 6-8 minutes until golden. Set aside. Whisk together the tamarind paste, lime juice, maple syrup, oil and a good pinch of salt. Set aside.
2
Heat the quinoa according to pack instructions and divide between two plates. Top with the beetroot, rocket, goat’s cheese and toasted pumpkin seeds. Drizzle over the tamarind dressing and serve immediately.

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