First posted: Feb 27, 2017

Quinoa and Beetroot Salad with Creamy Herb and Horseradish Dressing



Cooks in:        Serves:4

  • 1 cup red quinoa, rinsed thoroughly
  • 1 Tbsp Willow Creek Olive oil and a squeeze of lemon juice
  • Salt and freshly ground black pepper
  • 1 cup frozen peas
  • 2 cups grated raw beetroot, loosely packed
  • 100g feta or goat’s cheese
  • 1 ripe avocado, roughly chopped
  • 2 Tbsp sunflower seeds, toasted
  • 2 Tbsp pumpkin seeds, toasted
  • 1 Tbsp each roughly chopped fresh mint and basil
For the Creamy Herb and Horseradish Dressing
  • 1/4 cup Willow Creek Olive oil
  • 2–3 Tbsp lemon juice (Juice of 1 lemon)
  • 1 Tbsp creamed horseradish
  • 1 Tbsp each roughly chopped fresh mint, basil and chives
  • Pinch of salt and pepper
  • A little natural sweetener, to taste, if necessary

What to do

1. Cook the quinoa in 2 cups of lightly salted and gently simmering water with the lid off. Once the grains are cooked through and the water has been absorbed, fluff it gently with a fork and add a drizzle of olive oil and lemon juice. Stir through the peas, they will warm through from the residual heat. Set aside.

2. Mix together the dressing ingredients and set aside until serving.

3. Transfer the quinoa to a serving platter, scatter over the beetroot, feta, avo, seeds and fresh herbs (and sprouts if using). Serve immediately with an extra drizzle of olive oil and the dressing on the side.

Photo from 'Sarah Graham's Food Safari Season 2' by Ricardo de Leça.

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