Quinoa salad with beetroot, chickpeas and feta
A hearty salad of quinoa, cooked beetroot and chickpeas with baby spinach, red onion, toasted walnuts and crumbled feta, tossed in a lemon vinaigrette with honey and mustard. It is just as good warm as cold and makes a good packed lunch the next day.
- 20 minTime
- 16 minHands-on
- 4Portions
- ≈ 23 krper portion
- 500kcal per portion
Ingredients for 4 portions
- 2 ½ dlQuinoa
- 3 ½ tbspWalnuts
- 1Lemon
- 1 ½ tbspOlive oil
- 1 tspHoney
- 1 tspMustard, Dijon
- to tasteSalt
- to tasteBlack pepper
- 1Red onion
- 4Beetroots, cooked, e.g. vacuum-packed
- 250 gChickpeas, 1 tin, drained
- 70 gBaby spinach
- 3 ½ tbspParsley
- 100 gFeta
Method
- Rinse the quinoa well in a sieve and put it on to cook in lightly salted water.
- Cook the quinoa according to the packet instructions, about 12 minutes. Drain and let it steam dry.
- Toast the walnuts in a dry frying pan until fragrant and chop them roughly.
- Squeeze the lemon and whisk the juice with the oil, honey and mustard in a large bowl. Season with salt and pepper. Peel and thinly slice the red onion and add it to the dressing.
- Cut the beetroot into wedges and rinse the chickpeas.
- Toss the warm quinoa with the dressing and onion, the chickpeas, spinach and parsley. Pile onto a platter, scatter the beetroot over so it doesn't colour everything, and top with the walnuts and crumbled feta.
The cost is estimated from Swedish grocery prices.
