Ginger and Sesame Beetroot Salad With Quinoa
Toasted nuts and seeds add flavour and texture. Beetroot contains betalains, an antioxidant that fights cell damage and inflammation
Method
Based on 2 servings, adjust as needed.
Step 1
Cut a finger-length strip of zest from the lime with a peeler and put it in a pan with 400ml water and the bouillon powder. Bring to the boil, then add the quinoa. Cover and cook on a low heat for 20-25 mins until the seeds have burst and absorbed the liquid. Remove the lime peel and discard.
Step 2
Meanwhile, juice the lime and mix with the ginger and garlic in a small bowl, then stir in the tamari. Pour into the quinoa and pile onto two plates, then top with the beetroot, avocado and clementine. Scatter over the spring onion, toasted sesame and nuts and gently mix with a fork before serving.
- Ingredients
- Based on 2 servings
-
1 Lime 1x Sainsbury's Limes -
2tsp Ginger, finely grated 1x Sainsbury's Root Ginger Loose -
20g Hazelnuts, toasted 1x Sainsbury's Blanched Hazelnuts 100g -
160g Cooked Beetroot, sliced 1x Sainsbury's Beetroot Vacuum Pack 250g -
1tsp Vegetable Bouillon Powder 1x Marigold Swiss Vegetable Bouillon 150g -
60g Quinoa 1x Sainsbury's Quinoa 300g -
2tsp Reduced Salt Tamari 1x Yutaka Organic Tamari Soy Sauce, Gluten Free 150ml -
1 Avocado, stoned and sliced 1x By Sainsbury’s Large Ripe & Ready Avocado -
1 Clementine, sliced 1x Sainsbury's Easy Peelers 600g -
2 Spring Onions, thinly sliced at an angle 1x Sainsbury's Spring Onions Bunch 100g -
1tbsp Toasted Sesame Seeds, toasted 1x Sainsbury's Sesame Seeds 100g -
1 Garlic, finely grated 1x Sainsbury's Garlic