Quinoa and Beetroot Salad with a Hint of Mint
Yield: 2 servings
Salad:
½ cup quinoa
1 medium beetroot, grated
10-12 fresh mint leaves, roughly chopped
¼ cup fresh cilantro
2 Tbsp shelled pistachios, roasted
2 Tbsp golden raisins
1 cup water
Dressing:
2 Tbsp extra-virgin olive oil
3 Tbsp lemon juice, adjust to taste
2 cloves garlic, adjust to taste
½ tsp roasted cumin powder
Salt and ground black pepper to taste
Honey to taste
Rinse quinoa and add to a pot. Add water and cook uncovered for around 15 minutes or until all the water is evaporated. Cover the pan and switch off the stove. Keep covered for 5 minutes, remove lid and fluff cooked quinoa with a fork. Set aside to cool.
In a bowl, mix all dressing ingredients and set aside. Place cooled quinoa, grated beets, pistachios, raisins and chopped herbs in a large bowl. Pour the dressing, toss well. Serve cold.
Recipe courtesy of Ishi Khosla.
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