A festive and colourful, healthy meal. Suitable for vegans when using the ingredients listed.
A real eye catcher for the Christmas table!

Preparation

Cook the quinoa following the instructions on the packaging. Cut the beetroot into cubes and cut the shallots into quarters. Put the shallots and the beetroot cubes in an oven proof dish, coat with olive oil and salt and roast at 200C/gas mark 6 for around 45 minutes.

Mix together the roasted beetroot, onion, red wine vinegar and mayonnaise and add the cooked quinoa.

Grate the orange peel and add to the yogurt with the coriander.

Serve the pink quinoa salad with the coriander yogurt.

Special Diets

When using the ingredients listed, this recipe is suitable for the following diets:
• Vegan
• Vegetarian
• Gluten free
• Dairy free
• Egg free


Please Note: May still contain traces of gluten, egg and dairy or other allergens. Before consumption always check the label of each individual product/ingredient for allergens.

Pink Quinoa with roasted beetroot

Pink Quinoa with roasted beetroot

Ingredients

Vegan recipe
Vegetarian recipe
Gluten free recipe
Dairy free recipe
Egg free recipe

Please Note: May still contain traces of gluten, egg and dairy or other allergens.



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