This is super simple, but super tasty. Totally my kind of recipe!
We had a shared lunch at work today and this was my contribution. Happy to say it went down rather well indeed.
1 Cup uncooked quinoa
1 large or 2 small beetroots
2 large carrots
1 large handful of flat leafed parsley
½ Cup of toasted pumpkin and sunflower seeds (mixed)
200g feta, I like goat or buffalo feta
4 Tbs olive oil
2 Tbs balsamic vinegar
1 Tbs maple syrup
Cook the quinoa in water until the grains are no longer chalky and the water has evaporated. Fluff with a fork and set aside to cool.
Finely shred the beetroot and carrot (my food processor does this, hallelujah!) and transfer to a large bowl along with the cooled quinoa, chopped parsley and crumbled feta.
Mix the oil, vinegar and maple syrup together and pour over the top, then give it a good mixing to coat everything in dressing.
Scatter over the toasted seeds and tuck in!!