Quinoa with Red Beetroot

2 SERVINGS

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INGREDIENTS

80 g of quinoa
300 g of pre-cooked red beetroot
125 g of baby spinach
30 g of pine nuts
50 ml of balsamic cream
100 g of feta
Olive oil for serving
A pinch of salt
Balsamic vinegar

BEER SUITABLE FOR THIS DISH

This dish is best enjoyed with Birell Light

INSTRUCTIONS

1
Soak the quinoa in cold water for 10 minutes. Then strain it, place it in 200 ml of salted boiling water, and cook on low heat for 15 minutes. Turn off the stove and let it stand for another 15 minutes.
2
Cut the red beetroot into cubes, place them in a bowl, and pour balsamic vinegar over them. Lightly salt. Let it rest in the fridge for 30 minutes.
3
Wash the spinach and let it drain. Then mix it with the red beetroot and quinoa.
4
Serve the salad on plates, sprinkle with pine nuts, and top with pieces of feta. Finally, drizzle with olive oil and balsamic cream.

Hana Pospíchalová

Hanka from the blog www.vkuchynishankou.cz has been dedicated to a healthy lifestyle for 13 years. For Rohlík, she creates amazing healthy recipes that are full of flair and delicious taste!