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  1. Home
  2. Diabetic Living Recipe

Beetroot, spring veg & quinoa tabouli

This fresh, colourful & little-bit-different salad is perfect when you need to bring a plate or serve alongside a main. Plus, it has a gluten-free option, too. - by Chantal Walsh
  • 18 May 2017
Beetroot, spring veg & quinoa tabouli
Cook: 65 Minutes - easy - Serves 6 - Vegetarian - gluten-free - egg-free
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This fresh, colourful & little-bit-different salad is perfect when you need to bring a plate or serve alongside a main. Plus, it has a gluten-free option, too.

Ingredients

½ bunch fresh beetroot

135 g (¾ cup) tricolour quinoa blend

375 ml 1 ½ cups) water

1 head (250g) broccoli, cut into small pieces

1 bunch fresh asparagus, woody ends trimmed, finely chopped

50 g walnuts, roughly chopped

100 g reduced-fat feta cheese, crumbled

Honey & mustard dressing

1 tbsp extra virgin olive oil

1 tbsp honey

1 tbsp wholegrain mustard or gluten-free mustard

juice of 1 lemon

black pepper, to season

Method

  1. Trim leaves and stems from beetroot, leaving 2-3cm of stems attached. Put in a large saucepan and cover with plenty of cold water. Cover and bring to the boil over a high heat. Reduce heat to medium and cook, partially covered, for 40 minutes or until beetroot is tender when tested with a skewer. Drain well and set aside to cool. When beetroot is cool enough to handle, put on gloves and peel. Chop into small cubes and set aside.
  2. Meanwhile, put quinoa and water in a small saucepan. Cover and bring to the boil. Reduce heat to medium-low and cook, covered, for 10-15 minutes or until all the liquid is absorbed. Transfer to a large bowl to cool.
  3. Bring a small saucepan of water to the boil. Add broccoli and asparagus. Cover and return to the boil. Drain and rinse under cold water. Drain well. Set aside.
  4. To make dressing, whisk all ingredients in a small bowl.
  5. Add broccoli, asparagus and dressing to quinoa. Toss to combine. Add beetroot and toss gently. Put in a shallow serving bowl. Sprinkle with chopped walnuts and feta, season with pepper. Serve.

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