Recipes
Recipes

Beetroot, squash & quinoa salad

Quinoa is a good source of protein and it's gluten-free, making it a great alternative to cous cous

Quinoa is a good source of protein and it's gluten-free, making it a great alternative to cous cous

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(3 votes)
Cooking Time

Cook: 45 Mins

Cooking Time

Serves: 4

Cooking Time

Price: £1.50 per serving

Nutritional Information

Each 290g serving contains

Energy
2114kj
505kcal
25%
Fat
19.7g
Med
28%
Saturates
3.2g
Low
16%
Sugars
19.7g
Med
22%
Salt
0.29g
Low
5%
2
of your 5-a-day
of your reference intake.
Typical energy values per 100g:
729kj/174kcal

Ingredients

400g pack Growers Selection Butternut Squash & Sweet Potato

5 tbsp mild olive oil

1/2 300g pack Asda Long Life Cooked Beetroot

2 tbsp balsamic vinegar

1 tbsp clear honey

300g Good & Balanced Quinoa, rinsed

1 level tsp Dijon mustard

2 ripe avocados

80g pomegranate seeds

Method

1
Pre-heat the oven to 200C/180C Fan/Gas 6. In a roasting tin, toss the squash and sweet potato with 1 tbsp of the oil.
2
Cut each beetroot into 8 wedges and put in another roasting tin. Mix together 1 tbsp olive oil, 1 tbsp balsamic vinegar and 2 tsp honey. Toss with the beetroot to coat.
3
Roast all the vegetables in the oven for 30-35 minutes, until tender.
4
Put the quinoa in a pan, cover with water and heat until simmering. Cover the pan and simmer for 20 minutes, then drain well.
5
Whisk together the rest of the oil, vinegar and honey plus the mustard. Season, then stir into the quinoa along with the roasted vegetables.
6
Peel, stone and slice the avocados. Arrange on the quinoa salad. Scatter over the pomegranate seeds.