Winter quinoa salad

Name: Winter quinoa salad
Cook time: 45 min
Total time: 45 min
Yield: 6
Ingredients: 400 g beetroot; 125 g red quinoa; 7-10 Tbsp Salt; 50 g Pistachio kernels; 100 g Lamb's lettuce; 1 collar Spring onions; 1/2 Pomegranate; 6 TABLESPOONS light balsamic vinegar; 1 TABLESPOON Mustard; 6 TABLESPOONS Sunflower oil; 7-10 Tbsp Pepper; 1 Apples; 100 g Goat cream cheese taler

AUTHOR
Janie Gentry

DIFFICULTY
very easy

RATING

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Servings: 6

400 g beetroot
125 g red quinoa
7-10 Tbsp Salt
50 g Pistachio kernels
100 g Lamb's lettuce
1 collar Spring onions
1/2 Pomegranate
6 TABLESPOONS light balsamic vinegar
1 TABLESPOON Mustard
6 TABLESPOONS Sunflower oil
7-10 Tbsp Pepper
1 Apples
100 g Goat cream cheese taler

Directions

1
Wash the beetroot and cook in boiling water for about 30 minutes. Cook quinoa in boiling salted water for about 15 minutes. Meanwhile, roast the pistachios in a pan without fat while turning. On a plate
2
Pour the quinoa into a sieve, drain. Drain the beetroot, quench and let it cool down.
3
Clean the salad, wash and spin dry. Onions clean, wash and cut into rings. Knock the pomegranate seeds out of their skin. Whisk vinegar and mustard and oil, season with salt and pepper.
4
Wash the apple, quarter it, cut out the core. Dice apple. Peel and dice beetroot. Chop pistachios. Mix the prepared ingredients and serve. Crumble goat cheese over the salad.