AuthorBarneyCategoryBrunch & Lunch, Gluten Free, Salad & Veg, Starters & Sides, Vegan, VegetarianSatisfying warm quinoa salad with little cubes of beetroot and purple sweet potato, beet leaves and Fig & Mint Tapenade
Rinse the quinoa well, drain and add the cubed beetroot, salt and pepper. Cook the required amount for the amount of people, covering with water as packet / online instructions (different quinoa can soak up more or less water).
Add the sweet potato halfway through as it needs half the cooking.
Once cooked serve, adding the young beet leaves if you have them (or you can steam larger leaves on top of the quinoa 5 minutes before the end of cooking).
Drizzle with a little extra virgin, and add a good spoonful of tapenade.
Ingredients
Directions
Rinse the quinoa well, drain and add the cubed beetroot, salt and pepper. Cook the required amount for the amount of people, covering with water as packet / online instructions (different quinoa can soak up more or less water).
Add the sweet potato halfway through as it needs half the cooking.
Once cooked serve, adding the young beet leaves if you have them (or you can steam larger leaves on top of the quinoa 5 minutes before the end of cooking).
Drizzle with a little extra virgin, and add a good spoonful of tapenade.