3 cups cooked quinoa
2 beetroot, trimmed and quartered
Olive oil
1/4 cup olive oil
1/4 cup orange juice
2 tsp tamari or soy sauce
1 tsp balsamic vinegar
1 tbs local honey
1 cup drained cooked chick peas
2 heaped handfuls spinach leaves, rocket or other greens
Salt and pepper to taste
1 mandarin, peeled and separated into bite sized pieces (or orange)
Preheat oven to 190C. Slice the beetroot and place on a greased baking or roasting tray. Add olive oil and roast until tender. Cook the quinoa by bringing 2 cups of water to a boil then adding 1 cup of quinoa. Simmer for about 15 minutes until all the water has been absorbed. Separate out the mandarin segments, or slice the orange. Combine the cooked quinoa with the chickpeas and spinach in a mixing bowl. Pour in the salad dressing and mix. Add the roasted beetroot and mandarin. Delicious served with feta cheese or slivered almonds.
My children grew up scrubbing mud off their root veg and knowing where it came from. I credit Foodlife for our strong immune systems. We never get coughs & colds when we are eating this fantastic produce. It lasts ages and tastes so good!
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