zoom Beetroot & quinoa salad with tamarind dressing

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    Beetroot & quinoa salad with tamarind dressing

    • Vegetarian
    • Gluten Free
    • Preparation time: 10 minutes
    • Cooking time: 10 minutes
    • Total time: 20 minutes

    Serves: 2


    10g pumpkin seeds
    2 tbsp Cooks’ Ingredients Tamarind Paste
    Juice of 1 lime
    1 tsp maple syrup
    1 tbsp sunflower oil
    250g pouch Merchant Gourmet Red & White Quinoa
    250g pack Duchy Organic Cooked Beetroot, cut into wedges
    ½ x 90g pack wild rocket
    40g essential English Goat’s Cheese, crumbled


    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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