Quinoa party salad with beetroot

Name: Quinoa party salad with beetroot
Cook time: 1 h
Total time: 1 h
Yield: 6
Ingredients: 600 g Red prayers; 200 g Quinoa (e.g. red); 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 60 g Pistachio kernels; 150 g Lamb's lettuce; 1 collar Spring onions; 1 Pomegranate; 100 ml White wine vinegar; 1 TABLESPOON Mustard; 100 ml Oil; 2 Apples (e.g. Braeburn); 150 g Fresh goat cheese

AUTHOR
Xavier Baldwin

DIFFICULTY
very easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 6

600 g Red prayers
200 g Quinoa (e.g. red)
7-10 Tbsp Salt
7-10 Tbsp Pepper
60 g Pistachio kernels
150 g Lamb's lettuce
1 collar Spring onions
1 Pomegranate
100 ml White wine vinegar
1 TABLESPOON Mustard
100 ml Oil
2 Apples (e.g. Braeburn)
150 g Fresh goat cheese

Directions

1
Cook the beetroot in boiling water for about 30 minutes. Rinse quinoa and cook in 1⁄2 l boiling salted water (1⁄2 TL salt) according to the instructions on the packet. Roast the pistachios in a pan without fat. Take them out and let them cool down.
2
Pour the quinoa into a sieve, drain. Drain the beetroot and let it cool down.
3
Sort the salad, wash and drain. Clean, wash and cut spring onions into rings. Halve the pomegranate, break into large pieces and remove the seeds. Mix vinegar, mustard, salt and pepper.
4
Add oil. Peel and chop the beetroot. Chop the pistachios. Wash, quarter, core and dice apples. Mix the prepared salad ingredients and serve. Fold goat's cheese loosely into the salad.