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Low Calorie Lunch
Beet and Quinoa Salad
with a creamy yogurt dressing
(5 votes)
Difficulty:
easy
Preparation:
35 min.
Preparation
ready in 1 hr 15 mins
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This nutritious salad is rich in powerful plant protein thanks to the quinoa.
You can replace the quinoa with another grain like bulgur or brown rice.
Author of this recipe:
EAT-SMARTER
all recipes of this author
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Ingredients
for
4
- Ingredients
- 21 ozs small Beets
- 12 ozs Quinoa
- 3 ozs almonds
- 1 tsp fennel seeds
- 1 Tbsp powdered sugar
- 3 ozs Yogurt
- 2 Tbsps Mayonnaise
- 1 tsp Horseradish (jar)
- 1 Tbsp lemon juice
- 2 sprigs mint (leaves removed)
- 2 Tbsps Currants
Preparation steps
1.
Steam the beetroot for around 40 minutes.
2.
Rinse the quinoa in a sieve and then add to a pot of boiling salt water for around 10 minutes. Drain.
3.
Peel the beetroot and leave to cool.
4.
Dry roast the almonds and the fennel seeds in a hot pan. Dust with the icing sugar and allow to caramelize slightly. Remove from the pan and leave to cool, then chop.
5.
To make the dressing mix together the yogurt, mayonnaise, horseradish, lemon juice, salt and ground black pepper (and a little water if desired) and season to taste.
6.
Cut the beet into wedges, arrange on plates with the quinoa and sprinkle with the nut and seed mixture. Drizzle with the dressing and serve garnished with mint.
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