Roasted beetroot and quinoa make this easy-cook salad incredibly moreish, and the mixed nut topping adds a great crunch
- About 500g beetroot, peeled and cut into wedges
- 3tbsp olive oil
- 250g pouch easy-cook quinoa
- 2tbsp pumpkin seeds
- 2tbsp sunflower seeds
- 70g pistachios, roughly chopped
- 120g frozen podded edamame beans
- Juice of 1 lemon
- 2tbsp pomegranate molasses
This makes a fabulous lunch meal, but can also be served as a light snack to get you through the hot summer day. It's really light so it's perfect for summer!
Not only is it tasty, but it is also remarkably easy to throw together if you follow these simple steps.
HOW TO MAKE ROASTED BEETROOT AND QUINOA SALAD
Heat the oven to 180C fan, gas 6. In a large roasting tray, toss together the beetroot with 2tbsp of the olive oil and season to taste. Roast for 30-35 minute or until tender, tossing halfway through. Set aside to cool slightly.
Cook the quinoa according to the pack instructions and set aside to cool.
Heat 1tbsp olive oil in a small non-stick frying pan over a medium heat and gently fry the seeds and nuts with a large pinch of salt until the nuts are starting to brown and the seeds begin to pop. Set aside.
Put the edamame beans in a large bowl, cover with boiling water for 5 minutes then drain.
Toss together the cooked beetroot, quinoa, nuts and seeds, and edamame beans. Stir through the lemon juice and some seasoning, drizzle over the pomegranate molasses and serve.
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