Beetroot Quinoa Salad with Butternut, Feta and Rocket
We've used Rugani 100% beetroot juice to prepare the quinoa. Not only does it give it a fabulous jewel-like colour but enhances the whole dish with the earthy flavour of delicious beets.
- Makes : 6 |
- Difficulty: easy
- Prep Time : 15 mins |
- Cook Time : 60 mins
2 C (500 ml) Rugani Beetroot Juice
2 C (500 ml) red or white quinoa
1 tsp (5 ml) salt
1 large butternut, peeled and cubed
2 tsp (10 ml) ground cumin
sea salt and freshly ground pepper
½ C (125 ml) pumpkin seeds, toasted
125 g feta, crumbled
1 bag of wild rocket
Add the Rugani Beetroot Juice, water, quinoa and salt to a medium-size saucepan and cook according to the package details. Once cooked, remove from the heat and set aside to cool.
Preheat the oven to 220 ºC. Toss the cubed butternut with olive oil, cumin and salt and pepper. Place onto a roasting tray and roast until the butternut is soft and the edges are beginning to caramelise. Remove from the oven and allow to cool.
Toss the cooked quinoa with half of the roasted butternut and half of the baby beets. Then top with the rest of the butternut and beetroot pieces. Crumble over the feta and seeds and garnish with fresh rocket.
*Note the beetroot juice in the quinoa will give the feta and butternut a pink tinge, so the second half of your garnishes aside and top your salad just before serving.