LeaderBrand beetroot and quinoa salad

Warm Beetroot, Zucchini and Quinoa Salad

Serves 4-6.


Cook quinoa following packet instructions.

Preheat a barbecue grill to high heat. Toss beetroot and zucchini slices in oil. Season to taste. Chargrill beetroot for 5-7 minutes, turning. Set aside when cooked. Grill zucchini 3-4 minutes, turning until tender and set aside. Chargrill the corn cob until the kernels are starting to blister. Cut the charred corn kernels away from the husk.

Spread walnuts over half a piece of foil. Fold over, scrunch edges to seal. Place onto barbecue hot plate, cook 2-3 minutes, until lightly toasted. On a platter place quinoa and top with vegetables. Drizzle generously with dressing. Sprinkle with walnuts and extra mint to serve.

For the dressing, combine all ingredients in a small food processer. Process until smooth. Season to taste.



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