A pretty pink quinoa salad packed full of flavour and fresh ingredients that is perfect as a main or as a side dish to all of your summer BBQ dishes.
Beautifully pink with a deep earthy sweet flavour, there is always something wonderful about knowing that I have a stash of beetroot waiting to be used in the fridge. They’re not to everyone’s taste (definitely wasn’t mine up until a few years ago), however, if added to a mix of simple ingredients they can really make a dish come alive – whether that be a risotto, salad, juice or even a delicious cake!
I’ll be honest as I kid I hated them, it was one of those foods that I never tried but knew I wouldn’t like, do you have any of those? As an adult, I was always wary of their deep pink oozing juices that seemed to stain everything in sight and always felt sorry for anyone with the misfortune of preparing them while wearing a white shirt.
- 1 cup of quinoa
- 4 cooked beetroots and beetroot juice if you are using vacuum packed beetroots
- 8 Peppadew Mild Piquante Peppers
- 1 cup roasted butternut squash
- 2 tbsp fresh mint chopped
- Feta cheese
- Flaked almonds
- Pomegranate seeds
Cook the quinoa according to the packet instructions and allow to cool once cooked.
Slice the beetroots and add them and their juice to the quinoa and stir through while the quinoa is cooling to let it take on the pink colour. Chop the Peppadew Mild Piquante Peppers, butternut squash, and stir together in a large bowl.
Roughly chop the mint and stir through before serving.
Garnish with crumbled feta cheese, pomegranate seeds and flaked almonds.
Serve as a main or side dish.
How things have changed! In the summer I always like to have a pack of beetroot in the fridge and I prefer the convenience of the vacuum packed ones opposed to peeling and roasting my own, just call me lazy! I always have a jar of in the fridge too because we genuinely love them and they go well with so many things. I really like them roughly torn into this salad to add a mild chilli sweetness.
I just love how the quinoa takes on the beautiful colour of the beetroot! You can basically throw whatever you want into this salad, but I think a mix of the mild , mint and feta really make this salad and work well together with the beetroot. I used spiralised butternut squash in my salad, but chopped and roasted squash also works well. I’ve eaten this just as it is for lunch because it’s very satisfying alone or serving a smaller portion with meat or fish as a side dish.
ARE YOU A BEETROOT FAN? WHICH VEGETABLES DO YOU ALWAYS HAVE IN THE HOUSE DURING SUMMER?
*Recipe commissioned by Peppadew, but all opinions are my own.