Description
This roasted beetroot broccoli salad is made with quinoa, feta, coriander (cilantro), walnuts and a simple balsamic dressing. It’s a hearty side salad that can be enjoyed warm or cold.
Ingredients
Scale
- 1 head broccoli florets (about 350g)
- 3 raw beetroots, cut into cubes (450g)
- 2 cups cooked quinoa (about 2/3 cup raw)
- 1/4 cup chopped walnuts
- 1 cup coriander (cilantro) leaves
- 1/2 cup 65g goat cheese or feta cheese
Balsamic dressing:
- 1 tablespoon olive oil
- 2 tablespoons balsamic vinegar
- Juice of 1 lime or lemon
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
Instructions
- Preheat the oven to 180°C/ 350°F.
- Toss the beets in salt, pepper and olive oil then bake for 30 minutes or until slightly tender. Then add the broccoli bake for a further 15 minutes.
- Meanwhile cook the quinoa on the stove according to package instructions.
- In a jar add the balsamic vinegar, lime juice, olive oil, salt and pepper. Shake well to combine.
- In a large bowl combine the cooked quinoa with the roasted vegetables, coriander (cilantro), feta cheese and walnuts. Pour over the dressing, toss to combine and serve.
Notes
- Store leftovers in airtight container for up to 3 days in the fridge.