Superfoods

Today I made a salad from quinoa for the first time. I mixed it with roasted red beetroot, grated carrot and lightly toasted sunflower and pumpkin seeds. All of these ingredients are so called superfoods! All charged with vitamins and antioxidants, just what I need for this windy rainy weather.


To create this salad you need to roast the beetroot. Wash it, wrap it in tin foil and place in the oven for an hour or longer, depending on the size. The oven should be 200C. After its cooked let it cool.
To cook the quinoa first wash it under the cold water, place it in a pan and pour over the cold water. For one cup of quinoa you'll need 2 cups of water. Bring to the boil then simmer partialy cover for 10-15 minutes, until the water is absorbed.
Grate the carrots and toast the pumpkin seeds in a dry nonstick pan.
Once the beetroot is cooled, peel the skins and cut into small cubes. Mix everything together, but do it gently so the beetroot doesn't completely stain everything else.
Pour over a vinaigrette from olive oil, lemon juice, dijon mustard, tiny touch of honey, salt and black pepper.
You can also add feta cheese.