Quinoa, Beetroot, Goat Cheese and Rocket Salad

Quinoa, Beetroot, Goat Cheese and Rocket Salad

Ingredients

  • 1/2 cup Absolute Organic Mixed Quinoa
  • 5 large slices Absolute Organic Beetroot - julienned
  • 75g Absolute Organic Goat Cheese - cubed
  • Rocket
  • Small handful Absolute Organic Walnuts
  • Dressing:
  • 3 tablespoons Absolute Organic Balsamic Vinegar
  • 2 teaspoons Absolute Organic French Mustard
  • 3 tablespoons Absolute Organic Maple Syrup
  • 1/2 cup Absolute Organic Olive Oil
  • Pinch of Salt and Pepper

Instructions

  1. Cook quinoa in a pot of boiling water for 15 minutes. Turn off heat, cover with lid and let sit for 30 minutes. Drain and rinse.
  2. In a bowl, mix together quinoa, rocket, beetroot and goat cheese.
  3. Make dressing – in a bowl, whisk together balsamic vinegar, mustard and maple syrup. Slowly add the olive oil, whisking it in as it pours. Add salt and pepper. Adjust to taste if needed.
  4. Pour the dressing over the salad ingredients, top with walnuts and serve.