1 cup quinoa
1-2 beetroots
spring onion
flat leaf parsley
feta
juice of 2 lemons
4 tbsp Bestow oil
3 tbsp Sweetree Raw Honey
1 tsp wholegrain mustard
toasted pistachios (optional)

Bring 3 cups of water to a boil and then add the quinoa. Cook for approx 10-15 minutes until all the water has evaporated. Cool, and then add finely chopped raw beetroot, spring onion and parsley.
Mix the Bestow oil, honey, lemon juice and mustard together and pour over. Serve the quinoa salad on a bed of rocket with crumbled feta. Or alternatively replace the feta for some grilled halloumi or paneer for a complete meal.

If you don’t have Bestow oil you can substitute it for a good extra virgin olive oil.

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