Quinoa & Beetroot Salad
Ingredients
- 370 g cooked quinoa
- 200 g feta, cubed
- 2 medium cooked beetroots (~150–200 g), cubed
- 165 g chickpeas, drained
- Juice & zest of 1 lemon
- 2 tbsp olive oil
- Salt & pepper
How to preprare
- Mix quinoa, feta, beetroot, and chickpeas in a bowl.
- Add lemon juice, zest, olive oil, salt, and pepper. Toss well.
- Divide between plates and serve.
Note
A filling salad that’s high in fibre and protein. For lighter calories, halve the feta and add more beetroot.
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