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Salads
Warm Baby Beet, Carrot, and Quinoa Salad
A hearty yet light warm salad of roasted root vegetables tossed with wholesome grains and aromatic spices. A fantastic choice for a comforting and balanced lunch.
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Ingredients
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COMPONENT to taste
- to taste
Nutrition facts
kcal
protein
fat
carbs
Quick price-per-kg calculator
Price per kg
Method
1
Rinse the quinoa thoroughly and cook in water for 12–15 minutes until tender.
2
Cut the beets and carrots into bite-sized pieces.
3
Toss with ghee, salt, coriander, and cumin until evenly coated.
4
Roast at 180 °C (350 °F) for about 30 minutes until tender and slightly caramelized.
5
Combine the warm vegetables with the quinoa, then fold in the chopped herbs and pumpkin seeds.
6
Drizzle with fresh lemon juice just before serving. Feel free to add a bit more ghee or good-quality olive oil if desired.
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