Created by Plant-Based Robyn, this vibrant quinoa and beetroot salad is a perfect balance of warm and cool, crisp and tender, sweet and savoury! The earthy quinoa takes on a gorgeous ruby hue from fresh beetroot, while crisp pears and creamy blue cheese add layers of complexity. Topped with candied walnuts with rosemary, this dish works particularly well as a light lunch or dinner. It serves two, but you could also turn it into a starter for four!
Though it looks impressive, it comes together quickly using pre-cooked ingredients. Great if you're in a hurry, or if you're hosting. The mix of textures and flavours creates an autumnal salad that's both nutritious and satisfying.
For more of Robyn's delicious recipes, or to find out more about her workshops, head here: https://www.plantbasedrobyn.co.uk/
Method
First, toast the walnuts by adding then to a small frying pan with the rosemary. Dry-fry them (no oil!) over a medium heat for 1 - 2 minutes. Stir in the agave syrup and take off the heat.
Top them out on a chopping board and grind sea salt on top. Leave to cool and then roughly chop.
Now prepare the quinoa and beetroot. Keeping any water in the packet aside, grate the beetroot into a bowl. Add the quinoa to a pan with a tablespoon of water. Stir gently for a minute over medium heat and then add the grated beetroot and beetroot water. Gently stir for another minute or so, and add a little more water if needed so it doesn’t dry out. Once warm, take off the heat.
Get your other ingredients ready. Thinly slice the pears into bite-size pieces. Cut the Blue cheese into small cubes and take any large stalks off your baby spinach leaves.
Build your salad by first placing a handful of spinach in each bowl. Top with the warm beetroot red quinoa and place your pears and cheese on top. Sprinkle over your toasted walnuts and drizzle with olive oil. Then tuck in!
