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Beetroot Quinoa & Cous Cous Salad
April 29, 2017
A mix of black quinoa and giant cous cous gives this salad a unique texture. Mixed with roasted beetroot and a lemon honey dressing, this salad is fresh and exciting.
50 g black quinoa
50 g giant cous cous
100g cooked beetroot
2 large handfuls baby spinach
2 tbsp fresh coriander chopped
1 tsp lemon juice
3 tbsp olive oil
1 tsp honey
1) Cook the quinoa and giant couscous according to pack instructions. Meanwhile, finely chop the beetroot, drizzle with olive oil and place on a baking tin to roast in an oven at 180 degrees for 15 minutes.
2) Blend the coriander, lemon juice, olive oil, honey and seasoning together.
3) Combine the quinoa, giant couscous and beetroot. Scatter the mixture onto a bed of baby spinach and drizzle evenly with the lemon and honey dressing.