Beetroot & Quinoa Salad

Name: Beetroot & Quinoa Salad
Prep time: 30 min
Cook time: 30 min
Yield: 1
Ingredients: 150g red quinoa, cooked and cooled; 3 yellow baby beetroot (beets), quartered and cooked; handful of roasted almonds, roughly chopped; 50g vegan feta-style cheese, crumbled; large handful of baby spinach leaves; handful of fresh parsley leaves, chopped; For the creamy dill dressing:; 1 tbsp vegan mayonnaise; 1 tbsp coconut yoghurt; juice of 1/2 lemon; handful of dill, finely chopped; 1 tbsp extra virgin olive oil; salt and pepper, to taste

Serves: 1

Ready in: 15 to 30 mins

Vegan Friendly

Know your nutrients

Calories

908 -

Fat

59.3g -

Saturates

17.8g -

Sugars

20.3g -

Salt

2.51g -

Protein

21.7g -

Carbs

69.2g -

Fibre

14.1g -

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Yellow beetroot brings a beautiful, colourful vibrancy to this salad, but it’s not always easy to find. If it’s not available, simply replace it in this salad with the more common red beetroot. Also, feel free to swap out the red quinoa with white. Recipe extracted from The 5-Minute Vegan Lunchbox by Alexander Hart, publishing 7th January 2021. (Smith Street Books, £14.99). Photography ©Chris Middleton. Styling: Deborah Kaloper

Ingredients
Method

Ingredients:

150g red quinoa, cooked and cooled
3 yellow baby beetroot (beets), quartered and cooked
handful of roasted almonds, roughly chopped
50g vegan feta-style cheese, crumbled
large handful of baby spinach leaves
handful of fresh parsley leaves, chopped

For the creamy dill dressing:

1 tbsp vegan mayonnaise
1 tbsp coconut yoghurt
juice of 1/2 lemon
handful of dill, finely chopped
1 tbsp extra virgin olive oil
salt and pepper, to taste

method:

Toss the salad ingredients together, then tip into your lunchbox.
Combine the dressing ingredients in a small jar or container with a tight-fitting lid.
Pour the dressing over the salad just before serving and toss well.

Print Recipe www.smithstreetbooks.com/books/the-5-minute-vegan-lunchbox/