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Quinoa & Beetroot Salad with Sesame DressingQuinoaBeet_5790

1 cup Alison’s Pantry quinoa
500g beetroot, peeled
1/4 cup apple cider vinegar
3 tbsp Alison’s Pantry sesame seeds, toasted
2 tbsp sesame oil
Salt and freshly ground black pepper
3 spring onions, chopped
1/4 cup chopped fresh mint
1/4 cup Alison’s Pantry pumpkin seeds
1/4 cup Alison’s Pantry sunflower seeds
1/2 cup Alison’s Pantry walnuts, roughly chopped


  1. Rinse quinoa well under cold running water then cook in boiling water for 12 minutes or until tender. Drain well and set aside to cool.
  2. Coarsely grate beetroot – using a food processor is a fuss-free way to do this but a hand-held grater is absolutely fine.
  3. In a small bowl, combine vinegar, oil and sesame seeds to make a dressing. Season well with salt and pepper.
  4. Place cooled quinoa, beetroot and spring onion in a large bowl. Pour over dressing and toss well to combine. Serve sprinkled with mint, seeds and nuts.

Download PDF version here: Alisons Pantry Quinoa & Beetroot Salad with Sesame Dressing