- 750g quinoa, cooked per instructions using Essential Cuisine Light Vegetable Stock
- 750g feta cheese, grated
- 10 cooked beetroots, cut into wedges
- 250g sunblush tomatoes
- 100g fresh mango, cubed and griddled
- Freshly ground pepper
- Sea salt
- 50ml fresh lemon juice
- 150ml extra virgin olive oil
- 20g Essential Cuisine Vegetable Mirepoix Glace
- 1 bunch sliced spring onions
- 150g toasted pumpkin seeds (optional)
- 1 bunch torn basil leaves
Quinoa Salad
Quinoa Salad
PREP TIME: 20 mins
COOKING TIME: 20 mins
SERVES: 10
Ingredients
Method
1. In a suitable bowl, gently mix the cooked quinoa, beetroot, tomatoes and fresh mango
2. Blend together the lemon juice, oil and Essential Cuisine Vegetable Mirepoix Glace
3. Stir into the salad with the spring onions
4. Season to your taste with freshly ground pepper and sea salt
5. Spoon into a serving dish and sprinkle over the feta, pumpkin seeds and basil (optional)
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