Quinoa, Beetroot and Zucchini Salad Recipe

June 19, 2017  | Salad Recipes | Vegetarian Recipes | basil | beetroot | mint | parsely | quinoa | salad | zucchini 
Prep Time Cook Time Serves
20m 15m 6 to 8 as a side salad

Here’s a salad that makes you feel healthy just by eating it. Who doesn’t love that?

INGREDIENTS

  • 2 cups quinoa
  • 1 small zucchini
  • 1 roasted or pickled beetroot
  • 2 tomatoes, seeded and diced
  • 2 tablespoons chopped fresh parsley
  • 2 tablespoons chopped fresh basil
  • 2 tablespoons chopped fresh mint
For the dressing:
  • 3 tablespoons olive oil
  • 2 tablespoons cider vinegar (or another kind)
  • 1 teaspoon salt
  • 1/2 teaspoon freshly ground black pepper
  • pinch sugar
  • pinch dried oregano

INSTRUCTIONS

Cook the quinoa according to package instructions.

Cut the zucchini into matchsticks, discarding the seeds in the center. Cut the beetroot also into matchsticks.

In a large bowl, combine the cooked quinoa, zucchini, beetroot, tomato and fresh herbs.

In a small bowl, whisk together the dressing ingredients and add to the quinoa.  Serve immediately or cover and keep in the fridge until ready to eat.

 

COOK'S TIPS

This salad is also divine with some fresh feta or goat cheese added.

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