Ingredients
Salad
- 2 large beetroots grated
- 2 large carrots, grated
- 1 apple, grated
- 4 spring onions, finely sliced, white and green part
- 3 cups cooked quinoa (1 ¼ cups uncooked)
- 1 cup roughly chopped mint leaves
- 1 cup roughly chopped parsley
- 1 cup roughly chopped coriander
Dressing
- 3 teaspoons finely grated ginger
- 1/2 cup lemon juice (2 lemons)
- 1/3 cup olive oil or grapeseed oil
- 2 teaspoons honey
- Salt and pepper to taste
Garnish
- Dollop of low fat natural yoghurt
- Sprinkle of sunflower or pepita seeds
Method
- Shake all dressing ingredients together in a jar.
- Put dressing aside for flavours to develop.
- Combine all salad ingredients in a bowl, dress and toss.
- Serve in bowls with a dollop of yoghurt
- Sprinkle with seeds.
A note from Anna
Quinoa can be replaced with couscous or brown rice for a cheaper option; celery or fresh fennel and currants also work well. This salad is delicious served in a wrap or burger with chicken, fish, meat patty or ham.
