Hot quinoa salad with horseradish and beetroot
Time
Preparation time: 20 min.
Cooking or baking time: 30 min.
Rest period: 10 min.
Total preparation time: 1 hr.
A full-bodied salad, which can be eaten pure, at noon, in the evening, at home or at work, as well as excellent with garnish or grilled as a side dish. Quinoa with chia, beetroot, horseradish and onions.
ingredients
- 1 cup of quinoa
- 1/4 cup chia seeds
- 1 small apple
- 3 beetroot
- 1 shallot
- 1 tbsp horseradish
- salt
- pepper
- 1 splash of lemon
- 1 tbsp sunflower seeds, walnut or pumpkin seeds (roasted without fat in the pan)
- 2 tablespoons kidney beans (canned)
- maybe some sprouts or a few cooked legumes (optional if available from another recipe / left over)
- a little olive oil
preparation
- Cook beetroot for about 30 minutes.
- Allow to cool and peel (Caution: wear gloves!)
- Soak chia seeds in water, let it swell.
- Place quinoa in a colander and rinse under running water until the water remains clear.
- Bring 2 cups of water to a boil, add quinoa and cook on a low heat until the white core becomes visible.
- Set aside, let it swell, salt and drizzle with a little olive oil.
- Crush or grate beetroot, shallot and apple in the food processor or cut into very small cubes.
- With horseradish, pepper, lemon, possibly sprouts and salt to taste.
- Chia seeds to quinoa, pass through.
- Add all other ingredients such as kidney beans and sunflower seeds, mix carefully.
- Let it rest a little bit, maybe taste it again and arrange it.
The salad becomes even more substantial with the addition of feta cheese and replaces a lunch.
Only add the crumbled cheese to the salad shortly before serving.
