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Quinoa salad with beet, fennel and orange

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As we approach Spring, we should all consider using seasonal ingredients and aid our immune system! Beets are now in season, and with their vitamins, antioxidants and digestive properties, it would be a shame not to add them to our dishes. In this occasion, I would like to suggest a lovely spring salad that is loaded with beets, fennel and orange slices. You can have it as a side or as a main, in this case I decided to pair it with quinoa and have it as a delicious lunch.

Ingredients

  • 450g cooked beets- steamed or roasted, peeled and cut into wedges
  • 2 oranges ( feel free to sub 1 blood orange), peeled, cut into bite sized pieces
  • 1 medium fennel bulb, cored and shaved thinly
  • 15g thinly sliced red onion
  • 5g fresh dill or mint- chopped
  • 5g cup fresh italian parsley – chopped

Dressing:

  • 2 tbsp olive oil
  • 2 tbsp red wine vinegar
  • 2 tsp honey
  • 1 tsp salt and pepper, more to taste

Instructions

  1. Place the cooked cut beets, oranges and fennel in a medium bowl. Add fresh herbs.
  2. Add dressing ingredients, and toss.  ( It helps to warm the honey first if using- I just place the jar of honey in a bowl of hot water to loosen it.)  Alternatively, you could whisk the dressing ingredients separately in a small bowl, then toss with the salad.
  3. Taste for salt and acid. Add more salt and vinegar to taste.
  4. Serve on warm quinoa (you can add avocado and/or crumbled goats cheese if you wish)

 

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recipe and image from feastingathome.com

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