Beetroot salad with quinoa

A light and vibrant beetroot salad, complemented by seasonal herbs and quinoa, a dish that is balanced in taste and appearance, as well as providing tremendous health benefits. Try it!

Ingredients

• Beets - 180-200 grams (boiled)
• Quinoa - 50 Grams
• Asparagus - 80-100 Grams
• Green onions - 40-50 grams (cut into rings)
• Garlic - 1-2 Cloves
• Sunflower oil - 2-3 st. spoons (unrefined)
• Apple cider vinegar - 1 tbsp. spoon (or wine)
• Table salt - To taste
• Paprika - To taste

Directions

1. When preparing beetroot salad with quinoa, you need to start by preparing vegetables and herbs. Beets should be boiled in advance (steamed for 15-20 minutes) or baked in the oven until soft.
2. Rinse the quinoa and place in a ladle, fill with cold water (100 ml). Boil the cereals after boiling water for 15-20 minutes over low heat under a lid.
3. Transfer the boiled cereal to a bowl to cool faster, and leave to cook while the other ingredients are cooked.
4. Finely chop the asparagus stalks, chop the garlic. Pour the sunflower oil into a skillet or thick-bottomed ladle and save the asparagus for 2-3 minutes.
5. Add chopped garlic and paprika (or other spices) to the asparagus, salt to taste and stir the ingredients, cook for no more than a minute, and then remove the ladle from the stove.
6. Immediately add the green onions to the still-hot sauté mixture and stir. The onions will soften slightly but remain crispy.
7. Allow the contents of the ladle to cool slightly, while cutting the boiled beets into small cubes. Combine quinoa, beets and sautéed mixture in a deep bowl, add apple cider vinegar and salt salad to taste.
8. Stir all the ingredients in the salad. Add a small amount of sunflower oil if necessary. Serve the beetroot quinoa salad immediately after cooking.