Pink Quinoa with roasted beetroot
Seasonal Vegan, Vegetarian, Gluten free, Dairy free, Egg free recipe
A festive and colourful, healthy meal. Suitable for vegans when using the ingredients listed.
A real eye catcher for the Christmas table!
Preparation
Cook the quinoa following the instructions on the packaging. Cut the beetroot into cubes and cut the shallots into quarters. Put the shallots and the beetroot cubes in an oven proof dish, coat with olive oil and salt and roast at 200C/gas mark 6 for around 45 minutes.
Mix together the roasted beetroot, onion, red wine vinegar and mayonnaise and add the cooked quinoa.
Grate the orange peel and add to the yogurt with the coriander.
Serve the pink quinoa salad with the coriander yogurt.
Special Diets
When using the ingredients listed, this recipe is suitable for the following diets:
• Vegan
• Vegetarian
• Gluten free
• Dairy free
• Egg free
Please Note: May still contain traces of gluten, egg and dairy or other allergens. Before consumption always check the label of each individual product/ingredient for allergens.
Pink Quinoa with roasted beetroot
Ingredients
- 200g (white) quinoa
- 500g uncooked beetroot, scrubbed
- 200g shallots
- 3tbsp olive oil
- 1/2tsp salt flakes
- (soya) yogurt
- 1 organic orange
- 2tbsp red wine vinegar
- 3tbsp (vegan) mayonnaise
- Coriander
Please Note: May still contain traces of gluten, egg and dairy or other allergens.
