Quinoa, chickpea and roast beetroot salad

Quinoa, chickpea and roast beetroot salad

A healthy, gluten free but delicious salad to keep you full and satisfied!

Method

Peel and slice beetroot into small chunks. Place on an oven tray and sprinkle with salt and a little oil. Place in oven at 200 degrees Celsius

While the beetroot is cooking make your dressing by mixing the lemon juice, mustard and grape seed oil in a jar until combined

Place the frozen peas in the microwave until warm throughout

Place the warm quinoa, cooked beetroot, peas, spinach leaves and chickpeas in a bowl, toss through the dressing and serve

Ingredients

  • 1/2 cup cooked quinoa (cook as directions on packet)
  • 1 medium sized beetroot
  • 1/2 cup drained chickpeas
  • 50g frozen peas
  • Handful spinach leaves
  • 1 tbs lemon juice
  • 1 tsp french mustard (Masterfoods is gluten free)
  • 1/2 tsp grape seed oil

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1 Comments

Deecoleman said on April 23, 2011 at 12:37p.m.
I so love beets with quinoa