Quinoa Salad with Mozzarella and Roasted Beetroot
“I’ve found to my great delight that slicing and roasting beetroot has won over many friends that said they’d always disliked them but would just try one to keep me happy. When roasted, caramelised and almost dry around the outside and melting in the middle the flavour marries perfectly with the nutty quinoa, sweet sour sun-dried tomatoes and creamy mozzarella. You can serve the quinoa hot, warm or at room temperature.”
By Merchant Gourmet cook, Alex MacKay
Suitable for gluten-free and vegetarians
- 250g Merchant Gourmet Dried British Quinoa
- 350-400g cooked beetroot
- 1 tbsp vegetable oil
- 3 tbsp red wine or balsamic vinegar
- 3 tbsp extra virgin olive oil
- 4 tbsp sliced basil
- 50g sun-dried tomatoes soaked in 250ml hot water for 10 minutes
- 1 mozzarella, drained, cut into 2cm dice
- Salt and pepper
1.Pre-Heat your oven to 220c/ 400f /Gas 6 Upper Middle Shelf
2.Simply rinse the dried quinoa in a sieve under cold water using the ratio of one cup of quinoa to one and a half cups of water. Bring to the boil before covering and leave to gently simmer until all the water has been absorbed (approx. 15 mins)
3.Set aside 100g of the beetroot. Lay the remaining beetroot flat on a tray just large enough to hold them. Toss them with the vegetable oil and 1 tbsp vinegar, season with salt and pepper. Roast for 10 minutes
4.While the wedges roast, grate the 100g of beetroot into a serving bowl. Add the 2 tbsp vinegar, extra virgin olive oil, quinoa and basil. Drain the sun-dried tomatoes. Chop them finely. Add them to the bowl. Stir everything together. Season to taste
5.Serve with the roast beetroot wedges and diced mozzarella on top
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