Quinoa salad with beetroot and walnuts
Chef
Ingredients
80g quinoa, cooked as per instructions
2 medium-sized beetroots (100g each), cooked, peeled and cubed
ΒΌ cucumber (100g) cubed
80g rocket leaves
50g ricotta cheese
30g walnuts, lightly toasted and roughly chopped
For dressing
1 tablespoon olive oil
1 clove garlic, minced
2 teaspoons lemon juice
1 teaspoon white wine vinegar
2 tablespoons fresh coriander or parsley, chopped
Black pepper to taste
Method
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Step 1
Cook quinoa as per instructions and put into serving bowls.
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Step 2
Top with beetroot, cucumber, rocket and ricotta cheese.
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Step 3
Combine all the ingredients for the dressing in a separate bowl and mix well.
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Step 4
Finish by drizzling over the prepared dressing on the quinoa salad. Sprinkle walnuts on top.
Food facts
Quinoa is the main source of carbohydrate in this recipe, and the value has been provided for those who have been trained in insulin adjustment
Despite the use of some high potassium ingredients, such as beetroot, this recipe is low in potassium, when following the quantities in the ingredients, and the serving sizes and is suitable for those advised to lower potassium in their diet. The recipe is also low in phosphate, however it does contain some phosphate, mainly provided by the walnuts, therefore if you have been prescribed a phosphate binder, you should take as directed.
This recipe provides a source of good quality plant protein.
Use low-fat cottage cheese instead of ricotta for a lower fat content.
This dish is best eaten freshly made.