Ginger & sesame beetroot salad with quinoa
- Preparation and cooking time
- Prep:
- Cook: -
- Easy
- Serves 2
Skip to ingredients
- 1 lime
- 1 tsp vegetable bouillon powder
- 60g quinoa
- 2 tsp gingerfinely grated
- 1 garlic clovefinely grated
- 2 tsp reduced-salt tamari
- 160g cooked beetrootsliced
- 1 avocadostoned and sliced
- 1 clementinesliced
- 2 spring onionsthinly sliced at an angle
- 1 tbsp toasted sesame seeds
- 20g hazelnutstoasted
Nutrition: per serving
- kcal420
- fat25g
- saturates4g
- carbs32g
- sugars13glow
- fibre11ghigh
- protein11g
- salt1.26g
Method
step 1
Cut a finger-length strip of zest from the lime with a peeler and put it in a pan with 400ml water and the bouillon powder. Bring to the boil, then add the quinoa. Cover and cook on a low heat for 20-25 mins until the seeds have burst and absorbed the liquid. Remove the lime peel and discard.
step 2
Meanwhile, juice the lime and mix with the ginger and garlic in a small bowl, then stir in the tamari. Pour into the quinoa and pile onto two plates, then top with the beetroot, avocado and clementine. Scatter over the spring onion, toasted sesame and nuts and gently mix with a fork before serving.
