Salty avo, beetroot and crispy quinoa salad – Food & Home Magazine

Ingredients

• 200g (1 cup) quinoa
• 500ml (2 cups) water
• 45ml (3 tbsp) olive or avocado oil
• <h3>To serve</h3>
• 2 avocados, peeled and pitted
• Maldon Sea Salt and freshly ground black pepper, to taste
• 2 candy stripe beetroots, scrubbed and thinly sliced
• 3 chicken breasts, roasted and sliced
• red spring onions, sliced
• fresh mint, to serve
• <h3>Dressing</h3>
• 60ml (¼ cup) olive or avocado oil
• 45ml (3 tbsp) sherry vinegar
• 30ml (2 tbsp) fresh thyme leaves
• 15ml (1 tbsp) fresh oregano leaves
• 15ml (1 tbsp) fresh mint, chopped