Spring has sprung! Get this bright salad on your plate and enjoy a bit of colourful wholefood goodness.
Beetroot, Quinoa and Black Lentil Salad
Vegan, Dairy Free, Gluten Free, Nut Free, Refined Sugar Free
Prep Time: 8 hours soaking, 15 minutes prep.
Cooking Time: 90 minutes.
- 100g black or green lentils* (Rinse and soak with 1 Tbsp. apple cider vinegar for 8-12 hours. Rinse well) .
- 90g quinoa*
- 2 medium (350g) beetroots
- 1/4-1/2 cup sunflower seeds*
- 1/2-1 cup chopped herbs
- 5 Tbsp. olive oil*
- 2 Tbsp. + 2 tsp Apple cider vinegar*
- 2 tsp white wine vinegar (or your choice of the vinegar)
- 2 tsp maple syrup*
- Salt* and pepper*
- Preheat oven to 200C. Peel the beetroot skin and cut in half. Slice them thinly with a mandoline slicer.
- Place them into a deep oven dish. Add 1 tbsp olive oil and mix well. Cover the dish with a piece of foil and bake it for about 60 - 70 min or until cooked through. Add 2 Tbsp. apple cider vinegar and mix well. Set aside.
- Place the quinoa into a fine mesh colander and rinse under running water until the water runs clear.
- Place the rinsed quinoa and 1 cup water in a saucepan. Bring it to a boil over medium-high heat. Reduce the heat and simmer until the quinoa has absorbed all the water (about 13-15 min).
- Remove from the heat and leave it covered for 5 min.
- In a medium sized saucepan, bring water to a boil. Add soaked and rinsed black lentils and boil for 3-4 min or until softened. Drain the water and set aside.
- In a jar with a lid, add 4 tbsp olive oil, 2 tsp apple cider vinegar, 2 tsp white wine vinegar, 2 tsp maple syrup, and 2/3 tsp pink salt. Shake well.
- In a large bowl, transfer the black lentils and mix with 1/3 of the dressing.
- Transfer cooked quinoa and baked beetroot into the same bowl and mix well. Add the dressing as needed. Salt to taste.
- Refrigerate for at least for 2 hours. Add chopped herbs and sunflower seeds just before eating.
Health-conscious Recipe Creator / Food Stylist & Photographer/ Food Instructor
Minako has lived in 8 cities across 3 countries since 2003. Despite the varying environments around her, her realisation that food is universal has led to her desire to connect with people through food. After moving to Melbourne, she picked up vegan cooking. She now spends time creating innovative vegan recipes and running cooking classes.