Roasted Beetroot And Pumpkin Quinoa Salad With A Tangy Dressing
A must make quinoa salad
If you like making salads to prep for lunches add this quinoa salad to the top of your list. It is a great alternative as a side or even to take to a friend’s house for a dinner party. Packed with lots of nutrients, crunchiness and a kick of tanginess it is a quinoa salad like no other. It is the type of salad that whenever I make it, people always go for seconds and ask for the recipe in the end.
One of the key processes is how you prepare the quinoa. I’ve made this so many times and it works well if you follow the following two steps:
- Stick to the 10min cooking time and do not overcook the quinoa.
- It is also important that the quinoa is “dried” to add to the crunchiness and texture. Simply preparing the quinoa, placing it on a strainer and in the fridge overnight will do just that.
The vegetables can be roasted on one tray in the oven so there’s less washing up. Then once they are cooled it is all about combining the ingredients together.
If you are looking for more salad recipes check out this link.
3 comments
Delicious! Can’t wait to make it
So yummy! Have made this twice now and everybody loves it. Thank you
One of the most delicious filling salads I have ever had! The combination of beetroots, pumpkin and quinoa makes it so creamy and goes so well together.