Pink Quinoa Salad
Prep Time
10 mins
Cook Time
20 mins
Total Time
30 mins
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.
Servings: 4
Author: Jemma Andrew-Adiamah
  • 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
To garnish
  • Feta cheese
  • Flaked almonds
  • Pomegranate seeds
  1. Cook the quinoa according to the packet instructions and allow to cool once cooked.
  2. 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.
  3. Roughly chop the mint and stir through before serving.
  4. Garnish with crumbled feta cheese, pomegranate seeds and flaked almonds.
  5. Serve as a main or side dish.

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