Beetroot, squash & quinoa salad

Beetroot, squash & quinoa salad

Quinoa is a good source of protein and it's gluten-free, making it a great alternative to cous cous.

By , 21 September 2015
Beetroot, squash & quinoa salad
  • Ready in: 45 mins
  • Serves: 4
  • Price: £1.50 per serving
Nutritional Info
Each 290g serving contains
  • Fat med
    19.7g
    28%
  • Saturates low
    3.2g
    16%
  • Sugars med
    19.7g
    22%
  • Salt low
    0.29g
    5%
  • Energy 2114KJ 505KCAL
    25%
2
of your 5-a-day
of your reference intake.
Typical energy values per 100g: 729kJ/174kcal.
Ingredients
  • 400g pack Growers Selection Butternut Squash & Sweet Potato
  • 5 tbsp mild olive oil
  • 1/2 300g pack Asda Long Life Cooked Beetroot
  • 2 tbsp balsamic vinegar
  • 1 tbsp clear honey
  • 300g Good & Balanced Quinoa, rinsed
  • 1 level tsp Dijon mustard
  • 2 ripe avocados
  • 80g pomegranate seeds
Method
  • Pre-heat the oven to 200C/180C Fan/Gas 6. In a roasting tin, toss the squash and sweet potato with 1 tbsp of the oil.

  • Cut each beetroot into 8 wedges and put in another roasting tin. Mix together 1 tbsp olive oil, 1 tbsp balsamic vinegar and 2 tsp honey. Toss with the beetroot to coat.

  • Roast all the vegetables in the oven for 30-35 minutes, until tender.

  • Put the quinoa in a pan, cover with water and heat until simmering. Cover the pan and simmer for 20 minutes, then drain well.

  • Whisk together the rest of the oil, vinegar and honey plus the mustard. Season, then stir into the quinoa along with the roasted vegetables.

  • Peel, stone and slice the avocados. Arrange on the quinoa salad. Scatter over the pomegranate seeds.