Red Quinoa and Fresh Beet Salad Recipe | Woman and Home Magazine

Ingredients

• 1 cup red quinoa, rinsed thoroughly
• Olive oil and a squeeze of lemon juice
• Salt and freshly ground black pepper
• 1 cup frozen peas
• 2 cups grated raw beetroot, loosely packed
• 100 g feta or goat’s cheese
• 1 ripe avocado, roughly chopped
• 2 Tbsp sunflower seeds, toasted
• 2 Tbsp pumpkin seeds, toasted
• 1 Tbsp each roughly chopped fresh mint and basil
• Handful of sprouts for extra goodness
• Horseradish and Dill Dressing:
• 1/4 cup olive oil
• 2–3 Tbsp lemon juice
• 2 tsp creamed horseradish
• 1 Tbsp chopped fresh dill
• Pinch of salt
• A little healthy natural sweetener