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Beetroot & quinoa salad with tamarind dressing
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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.
Typical values per serving:
1 of your 5 a day; source of protein.
This recipe was first published in April 2019.