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    Quinoa, beetroot & avocado salad

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    Quinoa, beetroot & avocado salad

    • Preparation time: 20 minutes
    • Cooking time: About 20
    • Total time: About 40

    Serves: 1


    50g quinoa
    ½ baby avocado, peeled, stoned and diced
    Juice of ½ lemon
    Pinch caster sugar, to taste
    1 tbsp extra virgin olive oil
    2 tsp finely chopped chives
    1 small beetroot, peeled and coarsely grated
    ¼ cucumber, peeled, halved, deseeded and sliced
    50g essential Waitrose Greek Light Salad Cheese, crumbled
    Handful of lambs lettuce
    2 tsp pumpkin seeds


    1. Cook the quinoa according to the pack instructions. Rinse under cold running water until cool, then drain thoroughly.

    2. Toss the avocado with 1 tsp of the lemon juice and set aside. Whisk the remaining lemon juice with the sugar, oil, chives and some seasoning. Pour into the bottom of a large Kilner or other 800ml jar with a secure lid.

    3. Add a layer of the beetroot to the jar, followed by one of cucumber. Top with layers of the cooled quinoa, cheese and avocado, then finish with the lambs lettuce and a scattering of seeds.

    4. When ready to eat, invert the jar and gently shake until the dressing coats all the ingredients. Eat straight from the jar or tip into a bowl if preferred.

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