Wednesday, 18 May 2011
Beetroot and Quinoa Salad
Onion or spring onion
Feta or paneer cheese
Half a Lemon
This is a tasty dish that Daniel threw together with what we had at home one evening. We loved it so much, now we make it often.
Boil the beetroot in their skins for 45 minutes to 1 hour.
Cook the quinoa to the packet's instructions. Ours says 2dl quinoa to 4dl water, add salt and stock powder and cook for 15/20 minutes.
When the beetroot is cooked remove the skins (under running water is easiest), they just rub off. Cut into big chunks.
Fry onion/spring onion in a big pan (we use a wok) with some oil. Then add the beetroot, chopped feta or paneer and washed spinach. Put a lid on and let the spinach wilt.
Add washed and roughly chopped coriander and the juice of half a lemon and serve.