Quinoa Salad with Avocado Crème Dressing

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SERVES 10

PREP TIME 30 mins

COOKING TIME 40 mins

DIFFICULTY Easy

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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.

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