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
- 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.
- Coarsely grate beetroot – using a food processor is a fuss-free way to do this but a hand-held grater is absolutely fine.
- In a small bowl, combine vinegar, oil and sesame seeds to make a dressing. Season well with salt and pepper.
- 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