Ensalada de remolacha y brócoli asados

Ingredientes

• 1 head broccoli florets (about 350g)
• 3 raw beetroots, cut into cubes (450g)
• 2 cups cooked quinoa (about 2/3 cup raw)
• 1/4 cup chopped walnuts
• 1 cup coriander (cilantro) leaves
• 1/2 cup 65g goat cheese or feta cheese
• 1 tablespoon olive oil
• 2 tablespoons balsamic vinegar
• Juice of 1 lime or lemon
• 1/2 teaspoon salt
• 1/4 teaspoon pepper

Preparación

1. 1

   Preheat the oven to 180°C/ 350°F.

2. 2

   Toss the beets in salt, pepper and olive oil then bake for 30 minutes or until slightly tender. Then add the broccoli bake for a further 15 minutes.

3. 3

   Meanwhile cook the quinoa on the stove according to package instructions.

4. 4

   In a jar add the balsamic vinegar, lime juice, olive oil, salt and pepper. Shake well to combine.

5. 5

   In a large bowl combine the cooked quinoa with the roasted vegetables, coriander (cilantro), feta cheese and walnuts. Pour over the dressing, toss to combine and serve.