Ginger and Sesame Beetroot Salad With Quinoa
10m
prep time
35m
total time
Easy
level
12
ingredients
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 1 x Sainsbury's Limes x1 -
2tsp Reduced Salt Tamari 1 x Yutaka Organic Tamari Soy Sauce, Gluten Free 150ml -
1tsp Vegetable Bouillon Powder 1 x Marigold Swiss Vegetable Bouillon 150g -
60g Quinoa 1 x Sainsbury's Quinoa 300g -
1 Avocado, stoned and sliced 1 x Sainsbury's Large Ripe & Ready Avocado -
2 Spring Onions, thinly sliced at an angle 1 x Sainsbury's Spring Onions Bunch 100g -
1 Garlic, finely grated 1 x Sainsbury's Garlic -
1 Clementine, sliced 1 x Sainsbury's Easy Peelers 600g -
160g Cooked Beetroot, sliced 1 x Sainsbury's Beetroot Vacuum Pack 250g -
1tbsp Toasted Sesame Seeds, toasted 1 x Sainsbury's Sesame Seeds 100g -
20g Hazelnuts, toasted 1 x Sainsbury's Blanched Hazelnuts 100g -
2tsp Ginger, finely grated 1 x Sainsbury's Root Ginger Loose
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