Quinoa Winter Salad with Beets, Squash and Feta
Carolyne Kauser-Abbott
A tasteful winter salad recipe created by Bea the owner of Café Brun.
Prep Time 15 minutes mins
Cook Time 30 minutes mins
Total Time 45 minutes mins
Course Salad
Cuisine French, Provencal
- 14 oz Quinoa
- 10 oz Beetroot peeled and cut into cubes
- half a Squash peeled and cut into 2cm (3/4 inch) thick sliced longways (like a moon shape)
- 7 oz Feta crumbled
- handful Cherry Tomatoes halved
- fresh Chives chopped
- small bundle Flat-leaf Parsley roughly chopped
For the Vinaigrette:
- 1/4 cup Fresh Lemon Juice
- 1 small Garlic Clove grated
- 1 tsp Dijon Mustard
- 1/4 tsp Sea Salt more to taste
- freshly Ground Black Pepper
- 1/2 tsp Honey or Maple Syrup (optional)
- 1/4 cup Extra-virgin Olive Oil
- 1/2 tsp Thyme fresh or dried (optional)
Cook the quinoa following package instructions, then drain it really well using a fine mesh strainer and set aside.
Make the lemon vinaigrette using the ingredients above and set aside.
Meanwhile, heat oven to 390F/200C/180C fan/gas 6.
Toss the beetroot and squash with 1 tbsp of the oil and seasoning on a roasting tray, then roast for 30 mins.
Put the quinoa in a salad bowl, mix the chives, parsley, and cherry tomatoes in half, and dress lightly.
Assemble the roasted beetroot and squash on top and crumbled feta.
Add some grated lemon rind, salt, pepper, chives, and parsley to garnish.
Keyword Quinoa, Salad, Squash, Tomatoes