For the beetroot quinoa salad, first wash quinoa thoroughly under running water.
Heat olive oil in a pot. Sauté quinoa and add vegetable stock and 200 ml beetroot juice. Then bring to a boil, turn off the heat and let quinoa swell covered.
Peel and dice onion and garlic, then place in a large salad bowl. Cut cooked beet and feta cheese into cubes about 1 cm in size and add to onion.
Mix 100 ml of red beet juice with apple cider vinegar, mustard, horseradish, TABASCO® Garlic Sauce and parsley and add to the vegetables and feta cheese with the quinoa and fold in.
Season the beetroot and quinoa salad with salt and serve.
Preparation Tip:
The Beetroot Quinoa Salad can be served as a vegetarian main course or as a side dish.