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Beetroot, Chickpea, Feta & Quinoa Salad

Beetroot, Chickpea, Feta & Quinoa Salad

Autumn is looming and the beets are back! This is a delicious & hearty salad, perfect for the Autumnal packed-lunches. You can make a big batch of it and spread over the week adding different protein and greens each day. I had it with some chicken and watercress today and it was delicious!

Serves 4

180g Quinoa
200g canned chickpeas
Sprig of parsley, finely chopped
200g feta, chopped
4 beetroots, chopped & roasted
Salt, for roasting
Juice of 1/2 lemon, to serve
Olive oil, to serve

Method

  • Pre-heat the oven to 200C
  • Wash and top the beetroot, then chop into bite-sized pieces and place on a tray with some olive oil and salt. Cook for about 30-40 minutes, turning on occasion.
  • Rinse the quinoa, put in a saucepan and add enough water to cover it (and a little more!). Bring to the boil before simmering on a medium heat until cooked (probably about 10 minutes)
  • Finely chop the parsley
  • Rough chop the feta
  • Once everything is ready, put all ingredients into a large bowl, toss with olive oil and lemon & serve with some greens and protein. (I also add tabasco to mine because I love the spice!)

 

 

I hope you enjoy! Xo

Another favourite lunch option of mine is linked here


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