Quinoa Salad with Black Beans, Beetroot and Pumpkin Seeds
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Cook Time | 10 mins |
| Total Time | 1 hr 30 mins |
| Course | Salad |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 150 g quinoa
- 3 beetroot, raw or pre-cooked (approx. 450 g)
- 1 can black beans (400 g), drained (alternatively kidney beans)
- 50 g pumpkin seeds
- 0.5 ½ bunch spring onion (s)
- 0.5 ½ bunch parsley
- 1 handful radish sprouts, purple (alternatively: cress)
For the dressing:
- 0.5 ½ lemon (s), juice from it
- 2 tablespoon balsamic vinegar
- 3 tablespoon honey or agave syrup as a vegan alternative
- 2 tablespoon sugar
- 2 teaspoons cumin powder
- 1 teaspoon coriander powder
- 1 pinch (s) chili powder
- 60 ml olive oil
- Salt and pepper, black
Print Recipe
Pin Recipe Instructions
- Roast the pumpkin seeds in a saucepan without oil. Put aside. Let quinoa boil in plenty of water for 9 minutes (after the clock), then pour into a fine sieve and rinse with cold water. Drain well. Cut the beetroot into approx. 1/2 cm cubes. Steam the raw beetroot in a little water with a little salt until firm to the bite (or cook in the microwave). Chop the spring onions.
- Mix the ingredients for the dressing. It should have a strong, sweet and sour taste.
- Mix the quinoa, beetroot, beans, pumpkin seeds and spring onions in a bowl with the dressing. Season to taste with salt and pepper. If possible, let it steep for at least 1 hour.
- Chop the parsley. Just before serving, fold in together with the radish sprouts.
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