Quinoa Winter Salad with Beets, Squash and Feta
A tasteful winter salad recipe created by Bea the owner of Café Brun.
Equipment
- 1 stockpot with lid (6-quart) for the qunioa
- 1 strainer, fine mesh 9.5-inch for the qunioa
- 1 salad dressing shaker for the vinaigrette
- 1 roasting dish cast iron (8-inch) for the beets and squash
Ingredients
- 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 (Italian) 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)
Instructions
- 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.
Tried this recipe?Let us know how it was!