Who said salads were boring……

Here is one of my favourites

Beetroot and quinoa salad

Roasted Beetroot, Chickpea, Quinoa and Feta Cheese Salad (Serves 4)

Ingredients

  4 raw beetroot, peeled and chopped into wedges (can use cooked beetroot for quickness)

 4tbsp olive oil

 250g (9oz) ready-cooked quinoa (try used Merchant Gourmet Red & White Quinoa)

 400g can chickpeas, drained and rinsed

 juice 1 lemon

  4tbsp finely chopped parsley

 250g (9oz) feta, broken into chunks

Method

Heat the oven to 200C, 180C fan, 400F, gas 6. Toss the beetroot wedges with half the olive oil, season and roast in the top of the oven for 40 minutes, until blackened, crispy and chewy.

Mix the quinoa with the chickpeas, lemon juice and remaining olive oil, and season well. Toss through the parsley. When the beetroot is cooked, toss it through the quinoa mix with the feta

Metabolic balance.

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