Embrace plant-based eating effortlessly with our simple yet delicious Apple, Beetroot and Quinoa Salad recipe. Full of flavour – not to mention the welcome health benefits that are associated with an increased intake of antioxidants, fibre and nutrients.
Apple, Beetroot and Quinoa Salad Recipe
Serves 6
Ingredients:
1 lemon, juice only
3 Granny Smith apples, sliced into thin sticks
100g red quinoa
2 shallots, peeled, finely diced
1 cup mint leaves, finely shredded
2 large red beetroot, peeled, sliced into thin sticks
150g Brussels sprouts, leaves separated
½ cup onion sprouts (optional)
Horseradish Dressing
1 tsp vegan horseradish paste
¼ cup cider vinegar
60ml almond oil
2 tsp golden caster sugar
1 tsp snipped chives
Method:
Drizzle lemon juice over apples and set aside.
Wash quinoa grains until water runs clear. Place in a saucepan and cover with water; simmer for 10 minutes until grains are translucent. Drain in a fine sieve and refresh under cold water. Press out any excess water. Set aside.
To make the Horseradish dressing, mix all ingredients in a small jar. Season to taste with salt and freshly ground black pepper. Stir until well combined.
Combine shallots, mint, beetroot and Brussels sprout leaves with the quinoa. Mix in some of the dressing, then arrange on a serving platter.
Sprinkle with onion sprouts, if using, and serve with remaining dressing.
