Quinoa Salad with Beets

Ingredients

• 130 grams quinoa

• 180 grams Granny Smith apple

• 400 grams raw red beets

• 1 lemon

• 10 grams horseradish paste

• 30 grams olive oil

• 15 grams mint

• 75 grams lamb’s lettuce

• 30 grams pumpkin seeds

• 30 grams dried apricots

• 30 grams pine nuts

Instructions

1. Cook the quinoa according to the package instructions.

2. Drain and transfer to a large bowl.

3. Cut the apple into wedges and remove the core.

4. Peel the beets.

5. Grate or shred the beets and apple using a grater or food processor and add them to the quinoa.

6. Wash the lemon thoroughly and grate the zest.

7. Squeeze out the juice from half the lemon.

8. Finely chop the mint.

9. Mix the lemon zest, lemon juice, horseradish paste, chopped mint, and olive oil into the quinoa.

10. Finally, add the lamb’s lettuce, seeds, and dried apricots.

11. Season with salt and pepper to taste.

Storage advice

Keep in a sealed container in the refrigerator for up to 3 days.

Nutritional information