Quinoa Salad with Avocado Crème Dressing
| Salad | |
| 2 bunch | Golden or red beets, peeled and sliced into thin wedges |
| 4 tsp | Vegetable oil |
| 1 pinch | Salt |
| 1 cup | Dry quinoa |
| 2 cups | Water |
| 2 cups | Diagonally sliced spring onion |
| ½ cup | Dried cranberries, chopped |
| 1½ cups | Crumbled feta cheese |
| Dressing | |
| 250ml | Cooking Rich™ or Versatié® |
| ½ cup | Packed fresh basil leaves |
| ½ cup | Fresh oregano |
| 1 | Clove garlic (roasted) |
| 1 | Ripe avocado |
| 45ml | Apple cider vinegar |
| Salt and freshly ground pepper, to taste |
- Preheat oven to 180°C.
- Place beetroot wedges on a baking sheet. Toss with oil and salt.
- Roast beetroot for 15 min or until tender, stirring at least once. Allow to cool.
- Meanwhile, rinse quinoa. Bring 2 cups of salted water to a boil and stir in quinoa.
- Reduce heat and simmer, covered, for 17 to 20 minutes or until tender. Fluff with a fork and allow to cool.
- Place quinoa, green onions, cranberries, apricots and feta in a bowl and mix together.
- Dressing
- In a food processor, pulse herbs with garlic until finely chopped.
- Pulse in avocado, followed by the vinegar, Cooking Rich™ or Versatié® , salt and pepper.
