Invented this after getting inspiration from a variety of recipes on the net, as we have lots of beetroot at the moment. The cumin and yoghurt go beautifully with the feta and walnut.
Serves two as a main or four as a starter.
- 100g quinoa
- 500ml vegetable stock
- 4 smallish Beetroot, cooked and peeled (or precooked pack)
- 100g feta
- 100g baby plum or cherry tomatoes
- 50g walnut pieces
- 200ml natural yoghurt
- 1 tsp cumin seeds
- 1 clove garlic
- Juice of a lemon
- 1 tbsp olive oil
Simmer the quinoa in the stock for 15 mins, then rinse in cold water and drain.
Toast or dry fry the walnut pieces until crunchy.
Cut the beetroot into small wedges, the feta into chunks and the tomatoes in half.
Make the dressing: toast the cumin seeds for a minute, then crush with a pestle and mortar. Blend with the rest of the dressing ingredients and season to taste.
Mix the quinoa and the rest of the salad ingredients in a large bowl. Drizzle over the dressing.
Serve with a green salad.