Quinoa has its origins in the Andean region of Ecuador, Bolivia, Colombia and Peru. A grain-like crop, used primarily for its seeds and closely related to the beetroot and spinach family, it’s classified as a superfood due to its high protein content. Quinoa also ranks on the ‘pretty’ factor with a red variety that adds great colour to bowls and platters.
Salty avo, beetroot and crispy quinoa salad
Ingredients
- 200g (1 cup) quinoa
- 500ml (2 cups) water
- 45ml (3 tbsp) olive or avocado oil
To serve
- 2 avocados, peeled and pitted
- Maldon Sea Salt and freshly ground black pepper, to taste
- 2 candy stripe beetroots, scrubbed and thinly sliced
- 3 chicken breasts, roasted and sliced
- red spring onions, sliced
- fresh mint, to serve
Dressing
- 60ml (¼ cup) olive or avocado oil
- 45ml (3 tbsp) sherry vinegar
- 30ml (2 tbsp) fresh thyme leaves
- 15ml (1 tbsp) fresh oregano leaves
- 15ml (1 tbsp) fresh mint, chopped
- Maldon Sea Salt and freshly ground black pepper, to taste
Instructions
Combine the quinoa and water in a medium pot, bring to a boil then simmer until tender and all the water is absorbed, about 15 minutes. Set aside to cool.
Heat the oil in a large non-stick frying pan, add the quinoa and fry over medium-high heat for 15 minutes, turning every 3 minutes until golden in colour and slightly crisp.
Just before serving combine all of the dressing ingredients together and season well.
Pile the toasted quinoa on a serving platter, place avocado halves and scooped avo onto the platter together with beetroot slices, chicken slices, spring onions and mint. Pour the dressing over the salad and serve.
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