Organic red quinoa with beets and feta salad

Organic red quinoa with beets and feta salad

This organic red quinoa with beets, olives, red onion and feta cheese is an absolutely irresistible salad super high in protein. A gorgeous lunch but also makes a healthy n鈥 filling dinner. A colorful and total blast of nutritious ingredients, all on one plate.


  • 150 g red quinoa rinsed

  • 60 g feta cheese

  • 1 small beetroot

  • 60 g mixed winter salad*

  • 8 black olives *

  • 10 radishes

  • 1 red onion

  • 4 kumquats

  • 1 handful pecan nuts

  • 1 pinch himalayan salt

  • 2 tbsp cider vinegar balsamic is great too

  • 2 tbsp chia seeds

  • 4-5 springs fresh herbs i used parsley

  • 1 pinch or two of freshly ground black pepper or chilli flakes optional

  • 2 tbsp pumpkin seeds


  1. Put the quinoa in a saucepan with 200 ml of water and a pinch of salt. Bring it to the boiling point and then turn the heat right down allowing it to gently simmer for about 12 to 15 minutes or until all the water has been nicely absorbed. If the heat is on high it will burn so it really is important that the heat is set on lowest once the water starts to boil.
  2. Once the quinoa has been cooked and it鈥檚 all ready drain any water if any left (there shouldn鈥檛 be any) and set aside. I do cook my quinoa in advance so that it鈥檚 nice and cold when I use it for this type of salad, however you can choose to use it in warm salads especially when adding poached eggs or meats.
  3. Into a bowl, mix the quinoa with the grated beetroot, chopped radishes and onion, chopped parsley, the olives.
  4. Serve on a bed of mixed salad leaves and sprinkle over some chia seeds, crumbled Feta cheese pumpkin seeds and nuts for some extra omega-3 goodness.
  5. Serve with a nice drizzle of cider or balsamic vinegar.

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