The flavors and textures in this unique salad work perfectly together, offering a light yet sustaining salad that is wonderful served warm or cold. This salad makes a quick easy dinner or make a little extra to take along with you for lunch the next day. This salad also works beautifully as a side dish when entertaining or sharing a meal with others. Try your best to find fresh herbs for this recipe as it makes a huge difference to the flavour!
- 1 ½ cups pre-cooked quinoa
- 2 beetroots cubed
- 1 cup shelled cooked edamame beans
- 1/3 cup black grapes
- 1 tablespoon fresh thyme finely chopped
- 1 tablespoon fresh oregano finely chopped
- 2 tablespoons natural pistachios
- 2 radish finely diced
Place the chopped beetroot on an oiled baking tray and season with a little salt and pepper. Bake for around 20 minutes until just tender.
In a large bowl, place the quinoa, beetroots, edamame beans, grapes, thyme, oregano, pistachios and radish. Mix well to combine.
Balsamic Lemon Dressing :
- 2 tablespoons olive oil
- 1 teaspoon good quality balsamic vinegar
- 2 teaspoons lemon juice
- ½ teaspoon maple syrup
- good pinch of salt and cracked pepper
Whisk all dressing ingredients and drizzle generously over the salad plates when ready to serve.
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