Balsamic Beetroot & Broccoli Quinoa Salad

w/ Ginger, Garlic & Toasted Almonds

A quick & simple salad that can be served warm, at room temperature or chilled.  Nutrient-dense with a rich source of plant protein.

 

Eating beetroots can help improve blood oxygenation, digestion, balancing blood pressure and blood sugar, which helps strengthen our cardiovascular system and lowers the risk of disease.  

 

  • Prep 10 mins
  • Cook Time 6 mins
  • Difficulty Low
  • Serving2

Ingredients

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Salad

  • 2 tsp olive oil
  • 4 garlic - finely chop
  • 2-3 tsp ginger - finely chop
  • 2 -3 cups broccoli - finely chop
  • 2 cups beetroot - grated
  • 2 cups cooked quinoa
  • 2 tbsp balsamic vinegar
  • 1 tsp sea salt flakes
  • 10 pepper grinder turns

Garnish

  • ½ cup almonds flakes - toasted
  • 4 handfuls salad leaves

Method

Balsamic Beetroot & Broccoli Quinoa Salad

 

COOK quinoa; 1 cup raw quinoa (rinsed) + 2 cups water in a saucepan – bring to a boil; low simmer 15 minutes until water is absorbed, grains are tender with a little bite.  Cool & store in a glass container covered in the fridge.

 

TOAST almonds in a dry pan for 2 mins until golden OR USE RAW  – your choice!

 

GRATE beetroot on a box grater sitting on a plate or in a bowl – you do not have to peel your beetroot unless you want to.  FINELY chop broccoli.   Peel ginger and garlic & finely chop together.

 

COOK

ADD olive oil, garlic, + ginger to heated fry pan or skillet – saute 2 mins.  

 

ADD broccoli – cook 1 min.  ADD grated beetroot stir well – saute 2 mins.   

 

TURN OFF HEAT stir in cooked quinoa, salt + pepper + 2 tbsp balsamic, stirring immediately after adding.

 

SERVE warm or let cool to room temp or chill in the fridge.   SERVE topped with toasted almonds + salad greens or fresh herbs. Serve with extra balsamic vinegar.

Tips + Suggestions

SWAP Quinoa for cannellini beans, black lentils, brown rice, chickpeas, black-eyed peas and beans.

 

SWAP – ADD broccoli for fresh peas, spinach, kale, swiss chard, cauliflower, romesco, corn, zucchini, summer squash, fennel.

 

SWAP beetroot for carrot, kohlrabi, red cabbage, squash, sweet potato, pumpkin – cooking time will vary.

 

SWAP Almonds for sunflower seeds for any other nuts or seeds – raw or toasted.

 

ADD fresh herbs like basil, parsley, chives, scallions, dill, fennel, cilantro, chervil, sorrel.