Red Beet Quinoa Salad

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.

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